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 Spreadable Butter—these irresistible little calzones come together in a flash.







  • 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 Spreadable Butter


  • 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 Spreadable Butter. Serve hot, with pizza sauce for dipping.

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