Dust a cutting board with flour. Cut thawed Bridgford Ready Dough into 8 equal parts, rolling each into a small ball. Let dough sit at room temperature for 30 minutes, until it reaches room temperature. This makes the dough easier to roll out.
While the dough is warming, cut string cheese sticks or mozzarella into 3 equal pieces. Separate the pepperoni slices into groups of three slices. Add the egg to a small bowl with 1 tablespoon of water and whisk with a fork until well combined.
Using a floured rolling pin, roll out each dough ball until you have a circle about 5" wide.
On one side of the dough circle, place 3 slices of pepperoni staggered in a row with one piece of mozzarella, and a tablespoon of marinara sauce, leaving a 1/2-inch clean edge. Brush the edge of the calzone with the egg wash.
Fold the dough in half over the pepperoni, cheese, and sauce until the edges align. Press the seam down with your fingers, then crimp the edges all around that half with a fork.
Place the mini calzones on a parchment paper lined (or greased) baking sheet, about 2 inches apart. Brush the tops with egg wash.
Bake at 425º F for 15 minutes, or until dough is cooked and golden brown on top.
Serve with warm marinara sauce for dipping.
Notes
Storing and ReheatingStore leftovers in a sealed container and refrigerate them for up to 3 days.To reheat, wrap calzones with foil, then pop them in a preheated oven at 350° F for 10-15 minutes or until warmed. Or in an air fryer (uncovered) at 325° F for 8-9 minutes.Calzones can be reheated in the microwave for about 1 minute on high heat. This will ensure that the dough stays crisp and doesn't get soggy.