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It has been a long-standing dream of mine to visit Italy, really anywhere along the Mediterranean. I was lucky to have visited Scotland and France when I was younger on a family vacation, but the beauty, food, and history of the countries along the Mediterranean have always called to me. I really, really, really hope that one day in the somewhat near future I get to make this dream a reality, but until then I’ll have to settle for creating Italian-inspired recipes in my own kitchen. One day I’ll taste an actual pizza or calzone in Italy but until then this is as good as it’s going to get. Luckily, these Mini Calzones are pretty darn good.
I mean, just look at that golden brown crust! It’s making my mouth water, luckily I made an extra batch of these calzones and to freeze so I can reheat whenever the craving hits! I often crave that cheesy, meaty, salty, savory bite alongside a lovely acidic dip in marinara sauce. YUM.
When the opportunity came up to create a recipe with BelGioioso cheese, I jumped on it. I love their American-made classic Italian cheeses and use them frequently, making it a perfect partnership! I was even more excited when BelGioioso asked me to create a recipe utilizing their Sliced Mild Provolone since I’ve loved provolone in my sandwiches since I was a kid. Luckily BelGioioso’s provolone is absolutely scrumptious and totally versatile, so I decided to showcase it in these Mini Calzones.
These calzones are positively crave-worthy. I’m guessing it has something to do with the fact that BelGioioso’s Mild Provolone is bursting with flavor because it’s aged for 60 days before shipping. It’s an everyday cheese, but so much more. Plus the BelGioioso Mild Provolone is available in handy 2-pound resealable packs at Costco (my favorite place to stock up on essentials) but also at other retailers. Every time I open the package to grab a slice my dogs come running to the kitchen, it’s like they can just smell the goodness from anywhere in the house!
If you make these Mini Calzones, be sure to take a picture and tag it #handletheheat on Instagram. Cheers!
- 1 (16 ounce) ball pizza dough, homemade or store bought
- 6 ounces (about 6 slices) provolone, cut into small squares
- 3 ounces salami, cut into small squares
- 2/3 cup ricotta cheese, preferably whole milk
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes
- Ground black pepper, to taste
- 1 large egg
- Marinara sauce, warmed, for serving
- Preheat the oven to 400°F.
For the dough:
- Place the dough on a lightly floured work surface and cut into 8 equal pieces. Roll the pieces into balls and transfer to a parchment lined baking sheet. Cover and let stand while you make the filling.
For the filling:
- In a medium bowl combine the provolone, salami, ricotta, Italian seasoning, pepper flakes, and black pepper to taste until combined.
- In a small bowl beat the egg with 1 teaspoon water.
- Working with 1 ball of dough at a time, press the ball into a flat disk then use a rolling pin to roll it into a 6-inch round with an 1/8-inch thickness. Spoon 1 heaping tablespoon of the cheese mixture on one half of the round then fold over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place back on the prepared baking sheet. Brush with the egg wash before repeating with the remaining dough.
- Bake for 15 to 20 minutes, or until golden brown. Serve alongside warm marinara sauce for dipping.
To make ahead:
- Allow the baked calzones to cool completely then tightly wrap each individually in plastic wrap. Transfer to a plastic bag and freeze for up to 2 months. To bake from frozen, place on a baking sheet in a 400°F for about 30 minutes, or until heated through.