Vegetarian

Mini Cheese Calzones

Who can resist a tiny handheld calzone? With the help of store-bought pizza dough and pizza sauce—plus the magic of Challenge Garlic Parmesan with Herbs Butter Snack Spread—these irresistible little calzones come together in a flash.

Prep

Cook

Servings

Level

Easy

Ingredients

non-stick cooking spray
1 pound store-bought pizza dough
⅓ cup pizza sauce, plus more for dipping
1 cup shredded mozzarella
1 egg beaten with 1 teaspoon water, for egg wash
½ cup Challenge Garlic Parmesan with Herbs Butter Snack Spread

Directions

1

Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.
2

Place pizza dough on a lightly floured surface and cut into eight 2-ounce balls. Shape the balls into 6-inch circles and cover lightly with a clean dish towel to prevent drying.
3

Working one round at a time, spread 1 teaspoon pizza sauce on half the circle, leaving a ½-inch border. Top with 2 tablespoons mozzarella.
4

Brush empty edge with egg wash then fold dough in half over the filling to make a half-moon shape. Gently press edges together to seal. Starting at one edge, crimp edge with a fork or decoratively crimp by slightly twisting and pinching the dough around the seam. Place on the baking sheet and repeat filling and shaping remaining calzones.
5

Lightly brush tops with egg wash and use kitchen shears to cut 3 small slits in the top to vent steam. Bake for 20-25 minutes, or until golden on top and cooked through.
6

Remove from oven and brush tops with melted Challenge Garlic Parmesan with Herbs Butter Snack Spread. Serve hot, with pizza sauce for dipping.