Pizza Calzone Tips and Delicious Variations Recipe

Introduction

Homemade pizza calzones are a delightful twist on traditional pizza, featuring a crisp, golden crust wrapped around a flavorful sausage and cheese filling. This recipe guides you through making tender dough, savory filling, and perfect baking for a satisfying meal that’s fun to make and even better to eat.

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
• 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. Step 1: Activate the yeast by dissolving the sugar and yeast in warm water in a large bowl. Let it stand for 5-10 minutes until foamy.
2. Step 2: Add olive oil to the yeast mixture, then gradually stir in the flour and salt until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed to achieve the right consistency.
4. Step 4: Lightly grease a large bowl with olive oil, place the dough inside, and turn to coat. Cover and let rise in a warm place for 1 to 1.5 hours until doubled.
5. Step 5: While the dough rises, heat olive oil in a skillet over medium heat. Cook chopped onion till softened, about 5 minutes, then add minced garlic and cook another minute.
6. Step 6: Add Italian sausage to the skillet, breaking it up, 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 for 15-20 minutes, stirring occasionally.
8. Step 8: Remove from heat and let the filling cool slightly.
9. Step 9: In a bowl, combine mozzarella, ricotta, Parmesan, and fresh basil.
10. Step 10: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
11. Step 11: Punch down the risen dough and divide into 4 equal pieces on a floured surface.
12. Step 12: Roll each piece into a 10-12 inch circle.
13. Step 13: Spread about 1 cup of sausage mixture on half of each dough circle, leaving a 1-inch border. Top with 1 cup of cheese mixture.
14. Step 14: Fold dough over filling to form a half-moon shape. Pinch edges tightly to seal, crimp with a fork if desired.
15. Step 15: Brush calzones with beaten egg. Cut a few slits on top to let steam escape during baking.
16. Step 16: Bake on prepared sheet for 20-25 minutes until golden brown and filling is hot.
17. Step 17: Let calzones cool for a few minutes before serving.

Tips & Variations

• For a vegetarian version, substitute the Italian sausage with sautéed mushrooms and bell peppers.
• Adding fresh spinach or kale to the cheese mixture boosts nutrition and flavor.
• Use whole wheat flour for part of the dough to add a nutty taste and more fiber.
• Make mini calzones as fun appetizers by dividing dough into smaller portions.
• Brush with garlic butter instead of egg wash for a richer crust flavor.

Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to keep the crust crisp. You can also freeze baked calzones wrapped tightly in foil for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise, then refrigerate it overnight. Bring it to room temperature before shaping and filling your calzones.

What can I use if I don’t have ricotta cheese?

Substitute ricotta with cottage cheese (well drained) or cream cheese for a similar creamy texture in the filling.

Pizza Calzone Tips and Delicious Variations Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This recipe guides you through making delicious homemade pizza calzones filled with a flavorful Italian sausage tomato sauce and a blend of mozzarella, ricotta, Parmesan cheeses, and fresh basil. The dough is soft and chewy, perfectly complementing the savory filling. Baked to golden perfection, these calzones make a satisfying meal or party treat.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 calzones 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Filling Ingredients

• 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

Cheese and Toppings

• 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 the warm water. Let it stand for 5-10 minutes, or until foamy to activate the yeast.
2. Combine Wet and Dry Ingredients: Add olive oil to the yeast mixture. Gradually add the flour and salt while mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed to achieve the right consistency.
4. First Rise: Lightly grease a large bowl with olive oil, place the dough inside and turn to coat. Cover and let it rise in a warm place for 1-1.5 hours, until doubled in size.
5. Cook the Sausage: While dough rises, heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until softened. Add garlic and cook for another minute.
6. Brown the Sausage: Add the Italian sausage, breaking it up with a spoon as it cooks until browned and cooked through. Drain 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 blend flavors.
8. Cool the Filling: Remove skillet from heat and let the sausage tomato filling cool slightly.
9. Combine the Cheeses: In a medium bowl, mix mozzarella, ricotta, Parmesan cheeses, and chopped fresh basil thoroughly.
10. Preheat the Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
11. Divide the Dough: Punch down risen dough to release air, then divide into 4 equal pieces.
12. Roll Out the Dough: On a lightly floured surface, roll each piece into a 10-12 inch circle.
13. Add the Filling: 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.
14. Fold and Seal: Fold dough over filling to form a half-moon shape. Pinch edges tightly to seal, optionally crimping with a fork for decoration and better sealing.
15. Egg Wash and Vent: Brush calzone tops with beaten egg. Cut a few small slits in each to allow steam to escape during baking.
16. Bake: Place calzones on baking sheet and bake for 20-25 minutes until golden brown and filling is hot.
17. Cool Slightly: Let calzones rest a few minutes before serving to cool and set.

Notes

• Use warm water between 105-115°F to properly activate yeast.
• Do not overfill the calzones to avoid leakage during baking.
• Egg wash gives the calzones a beautiful golden, shiny crust.
• The filling can be customized with vegetables or different meats if desired.
• Leftover calzones reheat well in an oven or toaster oven to maintain crispness.

Keywords: pizza calzone, Italian calzone, homemade calzone recipe, sausage calzone, cheese calzone, baked calzone