Mini Cheesy Heart Calzones

Why You’ll Love Mini Cheesy Heart Calzones Recipe

I like this recipe because it feels both simple and special at the same time. I get a rich, melty cheese filling with very little prep, and the heart shape always makes them stand out. I also enjoy how flexible they are, whether I’m making them for a party, a cozy dinner, or a themed celebration.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package (about 16 oz) pizza dough (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped (optional)
1 tablespoon olive oil
1 egg (for egg wash)
Salt and pepper to taste

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. I roll the pizza dough out on a lightly floured surface until it’s about 1/4-inch thick. Using a heart-shaped cutter, I cut out heart shapes, making sure I have two hearts for each calzone.

In a bowl, I mix the mozzarella, ricotta, and Parmesan cheeses with the garlic powder, dried oregano, and red pepper flakes if I’m using them. I season everything with salt and pepper, then fold in the chopped basil for freshness.

I place one heart-shaped piece of dough on the baking sheet and spoon about 1 to 2 tablespoons of the cheese mixture into the center, leaving a small border. I top it with another heart-shaped dough piece and gently press the edges together, crimping them with a fork to seal.

I beat the egg and brush it over the tops of the calzones, then lightly brush them with olive oil. I bake them for 20 to 25 minutes until they’re golden brown and puffed. After baking, I let them cool for a few minutes before serving.

Servings and Timing

I usually get about 8 mini calzones from one package of dough. Prep time takes around 15 minutes, baking takes about 25 minutes, and I allow an extra 5 minutes for cooling. The total time comes out to roughly 45 minutes.

Variations

I sometimes add sautéed spinach or mushrooms to the cheese filling for extra flavor. When I want a meatier version, I mix in cooked sausage or pepperoni. I also like swapping basil for parsley or adding a pinch of Italian seasoning for a slightly different taste.

Storage/Reheating

I store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F for about 8 to 10 minutes so the crust stays crisp. If I’m short on time, I use the microwave, though the crust will be softer.

FAQs

Can I make these calzones ahead of time?

I often assemble them a few hours in advance and keep them covered in the refrigerator until ready to bake.

Can I freeze mini calzones?

I freeze them after baking and cooling, then reheat directly from frozen in the oven.

Do I need a heart-shaped cutter?

I don’t think it’s required. I sometimes cut the hearts freehand with a knife.

What dipping sauces work best?

I like serving them with marinara, but garlic sauce or pesto also works well.

Can I use different cheeses?

I sometimes replace ricotta with cream cheese or add provolone for extra melt.

How do I keep them from opening while baking?

I make sure to seal the edges firmly and crimp them well with a fork.

Can I make them larger?

I do make larger versions occasionally, just adjusting the baking time slightly.

Are these good for parties?

I find they’re great for parties because they’re handheld and easy to serve.

Can I skip the egg wash?

I can, but I like the golden color and shine the egg wash gives.

Can I make the dough from scratch?

I often do, and it works just as well as store-bought dough.

Conclusion

I enjoy making Mini Cheesy Heart Calzones because they’re comforting, customizable, and always a hit. The cheesy filling and crisp crust make them irresistible, and the heart shape adds a fun, memorable touch that I never get tired of serving.