Take Out Fake Out: Sausage Calzones

Sausage Calzones

Love going to your local pizzeria for pizza by the slice or for one of my favorites, those ooey gooey calzones? Well you can easily make delicious calzones right at home. Pronounced Cal-zone-A, it’s basically a sauce-less pizza that has been folded over itself and baked to a golden perfection. With just a few ingredients and about 15 minutes you can be enjoying your very own at home for much less than what you would pay at the pizzeria.
You can fill them with just about anything you like but they normally include a mixture of cheeses: most often: mozzarella, ricotta, and Parmigiano Reggiano {Parmesan} Today we’re stuffing them with Johnsonville Sweet Italian Sausages and cheeses. These are some of my favorite sausages because they already have the herbs mixed in. Saving you a step ; )

These make 2 very large calzones that we usually split for our entire family. I bake mine with a pizza stone. If you don’t have one, slide a rimmed baking sheet into your oven, upside down, while the oven is heating and it will work in a pinch.

What you’ll need: {Makes 2 large calzones}
2 Johnsonville Sweet Italian Sausages – casings removed
13.08 ounces of refrigerated classic pizza crust {I used Pillsbury}
1/2 cup ricotta cheese – divided
1/2 cup mozzarella cheeses – divided
extra virgin olive oil – enough to brush on calzones
pizza sauce – if desired

What to do:
1. Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.

2. WHILE the oven is preheating, into a saute pan, add your sausage and cook until no longer pink. Just a few minutes. Set aside to cool.

3. Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.

4. To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled sausage mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.

5. Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.

6. Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.

Serve with pizza sauce if desired.

Article Posted 5 years Ago

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