Pizza Calzone Recipe

Introduction

Pizza calzones are a delightful twist on traditional pizza, offering a cheesy, savory filling enclosed in a crispy, golden dough pocket. Perfect for a cozy meal or sharing with friends, this recipe combines flavorful sausage, rich cheeses, and a homemade tomato sauce all wrapped up in homemade dough.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing and cooking
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (about 6 ounces) shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: In a large bowl, dissolve sugar and yeast in warm water. Let stand 5-10 minutes until foamy to activate the yeast.
2. Step 2: Add olive oil to the yeast mixture. Gradually mix in flour and salt until a shaggy dough forms.
3. Step 3: Turn dough onto a floured surface and knead 8-10 minutes until smooth and elastic, adjusting flour or water as needed.
4. Step 4: Lightly grease a large bowl with olive oil, place dough inside, turning to coat. Cover and let rise in a warm place 1-1.5 hours until doubled in size.
5. Step 5: While dough rises, heat olive oil in a skillet over medium heat. Cook chopped onion until softened, about 5 minutes, then add garlic and cook 1 minute more.
6. Step 6: Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Drain excess grease.
7. Step 7: Stir in oregano and red pepper flakes if using. Add crushed tomatoes, sugar, salt, and pepper. Simmer 15-20 minutes, stirring occasionally, then remove from heat and cool.
8. Step 8: In a bowl, combine mozzarella, ricotta, Parmesan, and chopped basil.
9. Step 9: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
10. Step 10: Punch down risen dough and divide into 4 equal pieces. Roll each piece into a 10-12 inch circle on a floured surface.
11. Step 11: Spread about 1 cup of sausage mixture over half of each dough circle, leaving a 1-inch border. Top with about 1 cup of cheese mixture.
12. Step 12: Fold dough over filling to form a half-moon. Pinch edges tightly to seal, crimp with a fork if desired.
13. Step 13: Brush tops with beaten egg and cut a few slits in each calzone to vent steam.
14. Step 14: Bake calzones on prepared sheet for 20-25 minutes until golden brown and filling is hot.
15. Step 15: Let cool a few minutes before serving to allow filling to set.

Tips & Variations

• For a crispier crust, roll the dough thinner before filling.
• Try adding sautéed mushrooms or bell peppers to the filling for extra flavor.
• Use ground turkey or chicken sausage for a leaner option.
• If you prefer, swap fresh basil for dried oregano or Italian seasoning in the cheese mixture.
• Brush calzones with olive oil instead of egg wash for a dairy-free version.

Storage

Store cooled calzones in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes until heated through and crust is crisp. Calzones can also be frozen before baking; thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pizza dough instead of making my own?

Yes, store-bought dough works well and saves time. Just make sure to let it come to room temperature before shaping and filling.

How do I prevent the calzones from becoming soggy?

Allow the filling to cool before assembling and avoid overfilling the dough. Also, cutting steam vents on top helps moisture escape during baking, keeping the crust crisp.

Pizza Calzone Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This homemade Pizza Calzone recipe features a delicious Italian sausage and cheese filling enclosed in a tender, crispy dough pocket. Made from scratch with a homemade yeast dough and a rich, flavorful tomato sauce with sausage and a blend of mozzarella, ricotta, Parmesan, and fresh basil, these calzones are perfect for a comforting meal or sharing with friends.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 calzones 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dough:

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing

For the Filling:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (about 6 ounces) shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg, beaten (for egg wash)

Instructions

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes until foamy, confirming the yeast is active and ready for dough making.
2. Combine Wet and Dry Ingredients: Add olive oil to the yeast mixture. Gradually add the flour and salt, mixing with a spoon or your hands until a shaggy dough forms.
3. Knead the Dough: On a floured surface, knead the dough for 8-10 minutes until smooth and elastic. Adjust flour or water as necessary to achieve the right consistency.
4. First Rise: Lightly grease a bowl with olive oil. Place dough inside, turning to coat. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Cook the Sausage: While the dough rises, heat olive oil in a skillet over medium heat. Cook onion until softened (~5 minutes), add garlic and cook 1 minute more.
6. Brown the Sausage: Add the sausage, break it up, and cook until browned and cooked through. Drain any excess grease.
7. Simmer the Sauce: Stir in oregano and red pepper flakes if using. Add crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally to thicken and develop flavors.
8. Cool the Filling: Remove from heat and allow to cool slightly to avoid soggy dough during assembly.
9. Combine the Cheeses: In a bowl, mix mozzarella, ricotta, Parmesan, and chopped fresh basil until well combined.
10. Preheat the Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
11. Divide the Dough: Punch down dough to release air. Turn onto floured surface and divide into 4 equal portions.
12. Roll Out the Dough: Roll each piece into a 10-12 inch circle. Thinner dough will yield a crisper crust.
13. Add the Filling: Spread about 1 cup of sausage mixture on one half of dough circle, leaving a 1-inch border. Top with 1 cup cheese mixture, careful not to overfill.
14. Fold and Seal: Fold dough to form a half-moon. Pinch edges tightly and crimp with a fork for a secure seal and decorative touch.
15. Egg Wash and Vent: Brush tops with beaten egg to achieve golden color. Cut a few small slits on top for steam to escape during baking.
16. Bake: Place calzones on baking sheet and bake 20-25 minutes until golden brown and filling is heated through.
17. Cool Slightly: Let calzones rest for a few minutes to let filling set before serving.
18. Serve: Enjoy warm with marinara sauce for dipping or alongside a fresh salad.

Notes

• Be sure the yeast is foamy before proceeding to ensure dough rises well.
• Allow filling to cool slightly before assembling to prevent soggy dough.
• Rolling dough thinner results in crispier calzone crusts.
• Use a fork to crimp edges to ensure calzones stay sealed during baking.
• Cutting slits in the dough allows steam to escape and prevents bursting.
• Serve calzones warm for the best texture and flavor experience.

Keywords: Pizza calzone, Italian calzone, sausage calzone, homemade calzone, baked calzone recipe