Prep Time: 15 minutes | Cook Time: 20 minutes
- 1 can flaky refrigerated biscuit (8 count)
- 1/3 cup olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 1/4 cup ricotta
- 48 slices pepperoni
- 1 1/4 cup shredded mozzarella
- 1 egg
- 1 tbs milk
Preheat oven to 350 F. Prepare two baking sheets by lining with parchment paper.
In a small bowl, combine the olive oil, garlic powder, Italian seasoning, and ricotta.
Separate the dough into 8 biscuits, then cut each biscuit in half. Press each dough section into a 4 1/2 inch circle.
Spoon about 1 1/2 tbs ricotta onto each dough round, then top with 3 pepperoni and about 1 1/2 tbs mozzarella.
To close the calzones, fold the dough in half, then press the edges together firmly to seal them. We like using a fork to press the edges together. Use a small knife to cut a small vent in the center of each calzone.
In a small bowl, beat together the egg and milk, then brush the mixture on each calzone.
Bake until golden brown, about 16-19 minutes.
Serve with 1-2 cups of your favorite marinara sauce, and enjoy!
These mini calzones go so quickly, you may want to consider making a double batch!