Calzone Picnic Pies

These handheld pies are British in concept, but the melt-in-your mouth flaky piecrust is filled with ingredients found more often in Italian fare. It’s a fantastic combination!

Serves: 12Prep: 30 minutesCook: 40 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12


  • 1 1⁄2 cups All-Purpose Flour
  • 1 1⁄2 teaspoons salt
  • 1 cup Unsalted Butter, cut into cubes
  • 3 tablespoons ice water
  • 1 tablespoon olive oil
  • 3 cups fresh mushrooms, sliced
  • 2 green bell peppers, diced
  • 1 large onion, diced
  • 1 1⁄2 teaspoons dried basil or 1½ Tbsp. minced fresh basil
  • 2 1⁄4 cups marinara sauce
  • 6 ounces fresh mozzarella cheese, sliced into 12 pieces


  • To make dough, in a medium bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in just enough ice water to form dough. Wrap in plastic wrap; refrigerate.
  • Heat oven to 375°F.
  • To make filling, in a large skillet, heat oil over medium-high heat. Add mushrooms, bell peppers, onion and basil; cook, stirring occasionally, 5 minutes until vegetables start to soften. Stir in marinara sauce. Cook 3-5 minutes longer until vegetables are tender.
  • Unwrap chilled dough; divide into 12 portions. On a well-floured surface, roll each out into 6” round. Lay each in cup of 12-cup muffin pan; trim edges to leave ½”-¾” rim. Roll trimmed edges into 12 small rounds to top pies.
  • Fill each crust with ¼ cup filling. Press ½ ounce cheese into each. Top each with small dough round, sealing to rim of bottom crust.
  • Bake pies 30-40 minutes until crust is lightly browned. Cool in pan 10 minutes. Serve immediately or refrigerate up to 1 day. Reheat to serve.