Mini calzones
- Age: 2–3 years (Little cook)
- Texture: Finger food
- Prep: 15 min
- Cook: 12 min
- Makes: 6 calzones
Ingredients
- 250 g pizza dough
- 4 tbsp passata
- 6 tbsp grated mozzarella
- a handful spinach, chopped
- 2 tbsp ricotta
Contains: Wheat, Milk
Method
- Divide the dough into 6 and roll into rounds. Your child spoons passata, cheese, spinach and ricotta onto one half of each.
- Fold over and press the edges with a fork. Bake at 220 °C for 12 minutes until golden.
- Cool — the inside is very hot.
Safety: Melted cheese inside stays hot for a long time. Cool before serving.
Storage: Fridge 2 days; good cold.
Tip: Jobs for small hands: filling and fork-pressing the edges. A pizza that goes in a lunchbox.
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