Biscuit Mini Calzones

Motherhood Community - Biscuit Mini Calzones

This is one of our favorite quick dishes! Since you can fill these with just about any ready-to-eat ingredients, you can just keep a can of biscuits in the fridge and make this any night you need a quick meal.

Ingredients
1 can of Pillsbury Grands Jr. biscuits
1/2 cup ricotta cheese
1 cup shredded “Italian” cheese
1/4 cup grated Parmesan cheese
Finely chopped sprig of parsley
Finely chopped garlic clove (or 1 tsp of dried garlic granules)
(Up-to 1 cup of “extra” ingredients–we used black olives and pre-cooked meatballs)
1.5 cups of marinara sauce

Preheat oven to 350 and warm your marinara sauce in a sauce pot.

Flatten out each biscuit and gently press into individual mini-muffin holes, making sure to remove any air bubbles. Working from the bottom out, press the biscuit dough up the walls of the hole until the remaining dough rises out of the hole. Place a pinch of shredded cheese at the bottom of each, then spoon a small amount of ricotta cheese onto top. Next, add any “extra” ingredients. Finally, top with additional shredded cheese and a pinch of Parmesan, parsley, and garlic.

Because the side of mini-muffin trays can vary a bit, filling each mini-calzone is up to the chef in terms of the filling size. Adding too much filling will obviously make it difficult to close–if you added too much, remove some filling using a small spoon.

Gently pull the sides of the biscuit dough up to surround the filling on all sides, working two sides at a time. Pinch the end of the sides into each other to combine the dough. If the dough completely seals the filling inside, poke a small hole into the dough.

Cooking time: 12-15 minutes (check in on the mini calzones at 8-10 minutes to spot-check)

This is the entree we prepared in our Four Course Mini Muffin Pan Meal. To start we made our Cheesy Broc* Bites and our Herb-Spinach Pie. We finish up with our Peach Muffins and Crumble.

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