Sweetheart Mini Calzones
These Sweetheart Mini Calzones are heart-shaped, golden-baked pockets of cheesy, saucy goodness that are perfect for Valentine's Day or any festive occasion. Filled with mozzarella, ricotta, pizza sauce, and your favorite toppings, they come together in under 40 minutes.Fun to make and even more fun to eat, these mini calzones are ideal for parties, date nights, or a creative family dinner everyone will remember.
Equipment
- Rolling pin
- Heart-shaped cookie cutter (3-4 inches)
- Baking sheet
- Parchment paper
- Small mixing bowl
- Pastry brush
Ingredients
- 1 pound pizza dough store-bought or homemade, brought to room temperature
- 1/2 cup pizza sauce store-bought or homemade
- 1 cup shredded mozzarella cheese low-moisture
- 1/3 cup ricotta cheese
- 1/2 cup pepperoni or cooked sausage optional
- 1/2 cup diced bell peppers or baby spinach or any healthy veggies of your choice, patted dry
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning divided
- 1 large egg beaten, for egg wash
- 1 tablespoon olive oil for brushing the baking sheet
- 2 tablespoons grated Parmesan cheese for topping
- 1/4 teaspoon crushed red pepper flakes optional, for heat
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and brush lightly with olive oil. Set aside.
- On a lightly floured surface, roll the pizza dough out to about 1/8 inch thickness. Work from the center outward for an even sheet.
- Use a 3 to 4-inch heart-shaped cookie cutter to cut out as many hearts as possible. Re-roll the dough scraps and continue cutting until you have approximately 20 to 24 heart shapes total.
- In a small bowl, combine the shredded mozzarella, ricotta, garlic powder, half of the Italian seasoning, and any veggie or meat additions. Stir well to combine.
- Place half of the heart cutouts on the prepared baking sheet. Spread a thin, even layer of pizza sauce on each one, leaving a 1/4-inch border around all edges. Add a heaping tablespoon of the cheese mixture on top of the sauce.
- Lay a plain heart cutout over each filled heart. Press the edges together firmly with your fingertips, then use a fork to crimp and seal all the way around the border.
- Brush the tops of each mini calzone generously with the beaten egg. Sprinkle with Parmesan cheese, the remaining Italian seasoning, and red pepper flakes if using.
- Bake for 14 to 17 minutes, or until the tops are deep golden brown and the edges are set and slightly puffed. Rotate the pan halfway through for even browning.
- Remove from the oven and allow the calzones to rest for 3 to 4 minutes before serving. The filling retains a lot of heat. Serve with extra pizza sauce on the side for dipping and enjoy.
Notes
Do not overfill the calzones. A heaping tablespoon of filling per pocket is the right amount. Too much filling makes sealing difficult and can cause blowouts during baking. If your dough keeps shrinking back when rolling, cover it and let it rest for 10 minutes before continuing. Always pat fresh vegetables dry before using to prevent soggy calzones. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in a 350°F oven or air fryer for best texture.