Handle the Heat · by Tessa Arias★ 5.0 (3)
Mini Calzones
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 33%
CARBS 35G43% OF CAL
3G FIBER28G OTHER5G TOTAL SUGAR
FAT 14G39% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portable pizza dough pockets stuffed with provolone, ricotta, and salami. Golden, crusty, and filling, these are ideal for casual meals or handheld eating.
mainitalianpizzapork🍪 sheet pan🔥 oven
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (16 ounce) ball pizza dough, homemade or store bought
- 6 ounces (about 6 slices) provolone, cut into small squares
- 3 ounces salami, cut into small squares
- 2/3 cup ricotta cheese, preferably whole milk
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes
- Ground black pepper, to taste
- 1 large egg
- Marinara sauce, warmed, for serving
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 33%
CARBS 35G43% OF CAL
3G FIBER28G OTHER5G TOTAL SUGAR
FAT 14G39% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 843mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 237mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.