Mini Pepperoni Pizza Calzones

About

These mini calzones are perfect for a filling snack, part of your lunch, or a hot appetizer with a larger meal. They’re kid and adult friendly! Please note that this recipe requires a full batch of prepared Carb Manager Fathead Dough. Grab one and go, just like a Hot Pocket!

Ingredients

3 servings low carb fathead dough
3 tablespoon marinara or spaghetti sauce commercially prepared
¾ teaspoon basil, dried
½ ounce spinach
18 slice – each 0.1 ounce pepperoni
6 teaspoon, shredded mozzarella cheese

Instructions

Before making this recipe, please have a full batch of Carb Manager Fathead Dough prepared and cold.
When you are ready to bake your calzones, preheat an oven to 375 degrees and line a large sheet tray with parchment paper. On a clean sheet of parchment paper, roll your fathead dough into a ½-inch thick disc. Then, use a 4-inch circle cutter to cut 6 discs from the dough.
Spread a ½ TB of marinara over each dough disc, leaving a ½-inch bare edge. Follow this by sprinkling approx. ⅛ t basil onto each disc.
Arrange full or chopped spinach leaves on top of the marinara. Lay 3 pieces of pepperoni over each disc, then sprinkle 1t of mozzarella per portion.
Fold over each disc in half. Use your fingers to seal the edges shut. Then, slice 2 small cuts on top of each mini calzone.
Finally, whisk together 1 egg and brush it over all exposed dough (you will only need about ½ the egg). Bake the tray for about 25 minutes, until the dough is fully cooked and the top is golden brown.