Mini Calzones Recipe
By Alison Lewis for CanolaInfo
Calzones, inspired by Italy, come in miniature versions in this recipe, making for a quick and
delicious meal or snack any time of day. They also make wonderful leftovers!
8 oz lean ground beef 250 g
1/2 small yellow onion, diced
1 cup sliced mushrooms 250 mL
1 clove garlic, minced
4 tsp canola oil, divided 20 mL
1/4 tsp dried Italian seasoning 1 mL
1/4 tsp freshly ground black pepper 1 mL
14 oz prepared pizza dough 400 g
½ cup shredded reduced-fat mozzarella cheese 125 mL
1 cup reduced-sodium marinara sauce, warmed 250 mL
1. In large non-stick skillet, brown beef over medium heat until beef crumbles; drain and set aside. In separate large skillet, sauté onion, mushrooms and garlic in 1 Tbsp (15 mL) and 1 tsp (5 mL) canola oil over medium heat 3 minutes or until tender. Stir in Italian seasoning and pepper. Add to ground beef and set aside.
2. Preheat oven to 450 ˚F (230 ˚C).
3. Divide dough into eight pieces. Roll each dough piece into 3-inch (7.5-cm) circle. Spoon beef mixture equally over half of each square, leaving 1/2-inch (1-cm) border. Top equally with cheese.
4. Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to form rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet lightly greased and floured. Brush each calzone with remaining canola oil, if desired.
5. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Serve with warm marinara sauce.
Yield: 8 servings. Serving size: 1 mini calzone.
Tip: You can make these one day ahead of time and heat before serving the next day. Lightly brush
calzones with canola oil before placing in the oven for a nice golden color and crisp texture. These
calzones will keep in the refrigerator as leftovers.
Nutritional Analysis per Serving:
Total Fat 6g
Saturated Fat 1.5 g
Cholesterol 20 mg
Carbohydrates 27 g
Protein 12 g
This is a guest post by Alison Lewis for CanolaInfo.org.
Cardiovascular disease (CVD) is the leading cause of death in the U.S. for both men and women and childhood obesity is growing at an alarming rate. Since research has shown that obese children are at high risk of being overweight or obese as adults – and obesity is a risk factor for CVD – the urgent link between healthy habits in childhood and prevention of CVD later in life is clear. To combat these statistics, CanolaInfo partnered with Alison Lewis, president of Ingredients, Inc., cookbook author and mother, to create the “Home is Where the Heart is” recipe collection that both parents and children will enjoy. Each recipe is made with canola oil, which has the least saturated fat and most omega-3 fat of all cooking oils. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat. All of her recipes are online at CanolaInfo.org and they are also featured in an interactive game promoting heart health at Facebook.com/CanolaInfo. Visit
Photo courtesy of CanolaInfo Recipe courtesy of CanolaInfo
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