Description:
These Easy Pocket-Size Calzones are a delicious and convenient meal that combines the cheesy goodness of Monterey Jack with the savory taste of mini pepperoni, all wrapped in a flaky biscuit dough. Perfect for a quick dinner or a fun appetizer, these calzones are sure to be a hit!
Ingredients:
- 16.3 ounces package Pillsbury refrigerated buttermilk biscuit dough (8 biscuits total)
- 8 ounces Monterey Jack cheese, shredded
- ¾ cup mini pepperoni
- 1 egg, beaten
- Pizza sauce, served on the side for dipping
Serve with:
- Fresh chopped parsley
- Grated Parmesan
Instructions:
Preheat your oven to 400 degrees Fahrenheit.
Roll out the biscuit dough into circles about ¼ inch thick.
Place an even amount of shredded Monterey Jack cheese and mini pepperoni on each dough circle.
Fold each circle in half to form a half-moon shape. Press the edges with a fork to seal them tightly.
Brush the top of each calzone with the beaten egg to help it brown nicely.
Cut three small slits in the top of each calzone to let steam escape during baking.
Place the calzones in the oven and bake for 16-18 minutes, or until they are golden brown and crispy.
Sprinkle freshly chopped parsley and grated Parmesan over the baked calzones. Serve warm with pizza sauce for dipping.
Notes:
To enjoy these Easy Pocket-Size Calzones in a gluten-free version, replace the traditional biscuit dough with a gluten-free biscuit mix available at most grocery stores. Follow the instructions on the mix to prepare your dough, then proceed with the recipe as usual. Be sure to check that all other ingredients, such as the pepperoni and cheese, are certified gluten-free to ensure the dish is safe for those with gluten sensitivities. This way, everyone can indulge in these delightful, cheesy treats without worry!
