Naples, Campania
Mini calzones
Mini calzones with my mini me.
Makes
4
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella helps pinch the calzones shut and tastes one warm from the oven.
Ingredients
Pizza dough: 4 small balls, about 3 ounces each
Fresh mozzarella: 8 ounces, torn into small pieces
Ricotta: 3/4 cup
Tomato sauce: 1/2 cup
Fresh basil leaves: 8
Sliced pepperoni: 8 small slices, optional
Olive oil: 1 tablespoon
Flour: for dusting
Method
Heat the oven to 500°F with a pizza stone or an upside-down baking sheet inside. A grown-up handles the hot oven.
Let the dough balls come to room temperature. Stretch each one into a small round on a floured board.
Spread a spoonful of tomato sauce on half of each round.
Add torn mozzarella, a spoonful of ricotta, a basil leaf and a slice or two of pepperoni on the sauce.
Fold the plain half of the dough over the filling to make a half moon.
Pinch the edges tightly and fold them over to seal, so the cheese stays inside.
Brush the tops with a little olive oil. Slide the calzones onto the hot stone.
Bake for 10 to 12 minutes, until puffed and deep golden with dark spots.
Cool for 5 minutes, then cut open with a grown-up and serve with extra sauce.
