I’ve decided that I’m in love with muffin tins. They’re a perfect size for single serving, well, maybe a little more than a single serving, where baked goods are easy to consume and to share. No cutting, being concerned about baked good drying out, etc.! I had been searching for a good savory baked good, and this calzone-in-a-muffin-tin recipe came up from the “Week of Menus” blog. Check out their blog – there are some pretty awesome recipes on there! This Toffee Vanilla Bean Bundt Cake looks pretty yummy.
I baked this on a Friday night, when I was craving some non-pastry-but-baked deliciousness. This calzone-turned-muffin can definitely be a meal – it has “real” food ingredients, and as always, you can add any number of substitutions. I used whole wheat pizza dough to make it healthier, and you can reduce the recipe to 1 kind of cheese, and add in more vegetables. Any substitution combination will still be equally scrumptious!
8-10 golf ball size portions of whole wheat pizza dough
8 oz baby spinach
2 sausages diced (I used Trader Joe’s Chicken Sausage Jalapeno Sausage, but any type of sausage will do)
4 cloves of garlic (optional-I didn’t use this)
2 tablespoons olive or vegetable oil
1/2 cup ricotta
1/2 cup mozzarella
1/2 cup marinara sauce
1 tablespoon of milk
Pam oil spray
- Preheat oven to 375 degrees.
- In a frying pan, over medium heat, cook sausage in olive or vegetable oil. Add spinach and cook until wilted (you don’t need to add more oil for the spinach). You are welcome to add other vegetables into the mixture, just note that you may not use all of it up. Green/red bell peppers, mushrooms, and eggplant are great additions.
- Depending on the stickiness of the pizza dough, lightly or heavily flour a surface for rolling.
- Roll out 8-10 pieces of pizza dough into 5 inch diameter disks, about 1/4 inch thick.
- Grease muffin tin with Pam oil spray. Place each disk into individual muffin tins.
- In each dough-lined cup, put 1 tablespoon marinara. Then place 2 tablespoons of sausage spinach mixture, 1 tablespoon ricotta, and 1 tablespoon mozzarella cheese.
- In my experience, it was easier to place the pizza dough in the muffin tin, and immediately add marinara, spinach, etc. and seal. Otherwise, the pizza dough shrank in size after being rolled out.
- Mix together egg and milk. Brush the eggwash mixture on each malzone.
- Bake for 15 minutes, until outside is golden brown.