Tre Stelle® Ricotta and
Spinach Mini Calzones

These mini stuffed-pizzas are full of flavor and are super kid-friendly!

Prep Time:
20 minutes 
Ready In:
30 minutes or less
Makes 6 servings
  • ½ cup | 125mL Tre Stelle® Ricotta Cheese, Extra Smooth
  • 1 cup | 250mL fresh baby spinach, finely chopped
  • 1 clove garlic, minced
  • ¼ cup | 50mL Tre Stelle® Shredded Mozzarella
  • 2 tbsp | 30mL green olives, sliced
  • ¼ cup | 50mL pepperoni, cut into small cubes
  • 2 tbsp | 30mL tomato sauce or ketchup if desired
  • 1 | 8-ounce can refrigerated crescent dinner rolls or pizza dough
  • flour for dusting
  • Preheat oven to 375ºF (190ºC)
  • In a medium bowl, combine Ricotta, Mozzarella, baby spinach, garlic, olives and pepperoni; set aside.
  • On a floured surface unfold crescent or pizza dough.
  • Roll out to a 16 by 10” rectangle.
  • Using a 4” round cookie cutter or a bowl, cut into 6 circles.
  • Place approximately 2 tablespoons of cheese filling on half of each circle.
  • Top with a dab of tomato sauce or ketchup if desired.
  • Lightly moisten the edges with water, fold dough over into a half circle and seal, pressing edges with fork times.
  • Pierce vents into top of each calzone.
  • Place on a greased baking sheet.
  • Bake for 20 minutes or until golden.
  • Serve hot.