Easy Pocket-Size Calzones


  • 16.3 ounces package Pillsbury refrigerated buttermilk biscuit dough 8 biscuits total
  • 8 ounces Monterey Jack cheese shredded
  • ¾ c mini pepperoni
  • 1 egg beaten
  • Pizza sauce served on the side for dipping

Serve with:

  • Fresh chopped parsley
  • Grated Parmesan


  • Preheat Oven: Set your oven to 400 degrees Fahrenheit.
  • Prepare Dough: Roll out the biscuit dough into circles about ¼ inch thick.
  • Add Fillings: Place an even amount of shredded Monterey Jack cheese and mini pepperoni on each dough circle.
  • Fold and Seal: Fold each circle in half to form a half-moon shape. Press the edges with a fork to seal them tightly.
  • Apply Egg Wash: Brush the top of each calzone with the beaten egg to help it brown nicely.
  • Vent: Cut three small slits in the top of each calzone to let steam escape during baking.
  • Bake: Place the calzones in the oven and bake for 16-18 minutes, or until they are golden brown and crispy.
  • Garnish and Serve: Sprinkle freshly chopped parsley and grated Parmesan over the baked calzones. Serve warm with pizza sauce for dipping.


To enjoy these Easy Pocket-Size Calzones in a gluten-free version. You’ll need to make a simple swap. Replace the traditional biscuit dough. With a gluten-free biscuit mix. Available at most grocery stores. Follow the instructions on the mix. To prepare your dough. Then proceed with the recipe as usual. Be sure to check that all other ingredients. Such as the pepperoni and cheese. Are certified gluten-free. To ensure the dish is safe. For those with gluten sensitivities. This way. Everyone can indulge. In these delightful, cheesy treats. Without worry!
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