Print

Pizza Calzone Tips and Delicious Variations Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This recipe guides you through making classic Italian pizza calzones at home with a flavorful sausage and tomato filling combined with a melty cheese blend. Learn to make the dough from scratch, prepare a hearty sausage tomato sauce, stuff and seal the calzones, then bake them to golden perfection for a comforting meal or snack.

Ingredients

Scale

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 Mixture

  • 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

Finishing

  • 1 egg, beaten (for egg wash)

Instructions

  1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water between 105-115°F. Let it stand for 5-10 minutes until foamy, indicating the yeast is active.
  2. Combine Wet and Dry Ingredients: Add 2 tablespoons olive oil to the yeast mixture. Gradually add the flour and salt, mixing until a shaggy dough forms either using a wooden spoon or hands.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust the flour or water as needed to reach the right consistency.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover with plastic wrap or kitchen towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Cook the Sausage: While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chopped onion for about 5 minutes until softened. Add minced garlic, cooking for an additional minute until fragrant.
  6. Brown the Sausage: Add Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, then drain excess grease.
  7. Simmer the Sauce: Stir in dried oregano and optional red pepper flakes. Add crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally to meld flavors.
  8. Cool the Filling: Remove the skillet from heat and allow the sausage tomato mixture to cool slightly before assembling.
  9. Combine the Cheeses: In a bowl, mix shredded mozzarella, ricotta, Parmesan, and chopped fresh basil until well combined.
  10. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  11. Divide the Dough: Punch down the risen dough to release air. Turn it onto a floured surface and divide into 4 equal portions.
  12. Roll Out the Dough: Roll each piece into a 10-12 inch circle, working on a floured surface to prevent sticking.
  13. Add the Filling: Spread about 1 cup of the cooled sausage filling over half of each dough circle, leaving a 1-inch border. Top with about 1 cup of the cheese mixture.
  14. Fold and Seal: Fold the other half over the filling to make a half-moon shape. Pinch or crimp edges tightly with fingers or a fork to seal well and prevent leaks during baking.
  15. Egg Wash and Vent: Brush the tops generously with beaten egg. Cut a few small slits on top of each calzone to allow steam to escape while baking.
  16. Bake: Place calzones on the prepared baking sheet and bake for 20-25 minutes until golden brown and filling is hot and bubbly.
  17. Cool Slightly: Remove from oven and let calzones cool for a few minutes before serving to avoid burns and allow flavors to settle.

Notes

  • You can substitute Italian sausage with ground beef or turkey for a leaner option.
  • Allowing the filling to cool before assembly prevents dough from becoming soggy.
  • Crimping the edges tightly ensures the calzone stays sealed during baking.
  • The egg wash gives the calzones a beautiful golden and shiny crust.
  • Feel free to customize the cheese mixture with your favorite cheeses or add vegetables like spinach or mushrooms.

Keywords: pizza calzone, Italian calzone, homemade calzone, sausage calzone, baked calzone, stuffed pizza dough, easy calzone recipe

Find it online: https://stirringwithstella.com/pizza-calzone-tips-and-delicious-variations-recipe/