Start off with 1 cup of ricotta cheese, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Mix them all together.
Then open one 10-ounce tube of refrigerated biscuits. Split the biscuits in half so you have twice as many thinner biscuits (this is a little easier if you use flaky biscuits). With your fingers, stretch each biscuit out into an oval shape. Top each one with a few slices of pepperoni (or your favorite pizza topping). Be sure your toppings are slightly off center, because we will be folding these over to make pockets in just a minute!
Add about one tablespoon of the cheese mixture to the pepperoni. (If you use too much cheese, it will ooze out of the calzone pocket during baking. It still tastes good, it just makes a mess!)
Then fold the biscuit in half, and use your fingers to press the edges firmly together.
Arrange all your mini calzones on a lightly greased baking sheet (or an ungreased baking stone). Bake at 350 degrees for 30 minutes, or until the calzones are golden brown. Serve with a side of pizza sauce, or another favorite dipping sauce!
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 10-ounce tube refrigerated biscuits
Pepperoni slices, or other pizza topping
Pizza sauce, or other sauce for dipping
- Combine cheeses in a small bowl and mix well.
- Split each biscuit horizontally. Using your fingers, lightly press each biscuit into an oval shape. Top with pepperoni slices and 1 Tablespoon of the cheese mixture, slightly off center.
- Fold biscuit dough over to make a pocket, pinching edges to seal.
- Arrange on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes, until calzones are golden brown.
Gooseberry Patch did give me a copy of “Hometown Harvest” to giveaway. All thoughts, opinions, and photographs are my own. Affiliate links were used in this post.}