Bring pizza dough to room temperature (about 20-30 minutes from the refrigerator), then roll flat on a non-stick surface. Use a glass with a diametre of about 3", carefully cut out circles from the pizza dough. Roll leftover pizza dough scraps into a ball, roll flat, and cut out more circles until no more are possible.

Lay out the pizza dough circles and fill each one with about 1tsp of Summer Fresh Artichoke & Asiago Dip, 1 tsp of Summer Fresh Bruschetta, mozzarella cheese, and one or two basil leaves. Moisten edges of the dough with a bit of water and fold over to create a half-moon shape. Pinch the edges tight to seal.

Place completed mini calzones on a baking sheet lined with parchment paper. Brush both sides of each one with melted butter. Bake in 180C/350F oven for about 10 mins, or until golden brown. Serve in rolled parchment paper on small individual wooden cutting boards with a small bowl of exta Summer fresh Artichoke & Asiago Dip for dipping. Warning: Contents will be hot!

Makes 12 - Enjoy!

TIP: Experience Mediterranean flare with a simple switch from Traditional Bruschetta to Summer Fresh Olive & Tomato Bruschetta