Sausage and Ricotta Calzone
A golden, crispy pizza dough pocket stuffed with savory Italian sausage, creamy ricotta, and melted mozzarella. Every bite delivers the perfect balance of rich cheese, spiced meat, and tangy marinara. A pub-style favorite that's easier to make at home than you think.
For 4 servings
- mix · ~7 min
Activate the yeast.
1.In a small bowl, combine warm water (110°F), sugar, and active dry yeast.2.Let sit for 5-7 minutes until foamy and bubbly.TIPWater too hot will kill the yeast — aim for warm bath temperature, about 110°F. - knead · ~10 min
Make the pizza dough.
1.In a large mixing bowl, combine flour and salt.2.Add the yeast mixture and olive oil. Mix until a shaggy dough forms.3.Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.TIPThe dough should spring back when poked — that's how you know it's ready. - rest · ~50 min
Let the dough rise.
1.Place dough in a lightly oiled bowl and cover with a damp towel.2.Let rise in a warm spot for 45-60 minutes until doubled in size. - saute · ~9 min
Brown the sausage.
1.Heat a skillet over medium-high heat.2.Add the Italian sausage (casings removed) and break it into crumbles with a wooden spoon.3.Cook until browned and cooked through, about 7-8 minutes.4.Add minced garlic and cook 30 seconds until fragrant.5.Drain excess fat and let cool slightly. - mix · ~3 min
Prepare the ricotta filling.
1.In a bowl, combine ricotta, mozzarella, parmesan, oregano, and red pepper flakes.2.Fold in the cooked sausage crumbles and marinara sauce.3.Mix until well combined. Season with a pinch of salt. - prep · ~2 min
Preheat oven and prep the pan.
1.Preheat oven to 475°F (245°C).2.Sprinkle a baking sheet with cornmeal or line with parchment paper.TIPA very hot oven gives the calzone its signature golden, crispy crust. - assemble · ~10 min
Shape and fill the calzones.
1.Punch down the risen dough and divide into 4 equal balls.2.On a floured surface, roll each ball into an 8-inch circle.3.Spoon one-quarter of the filling onto the lower half of each circle, leaving a 1-inch border.4.Fold the top half over the filling to form a half-moon shape.5.Press edges firmly to seal, then crimp with a fork.TIPDon't overfill — a packed calzone bursts open. Keep filling to the lower half only. - assemble · ~2 min
Apply egg wash and vent.
1.Brush the top of each calzone generously with beaten egg.2.Cut 2-3 small slits on top with a sharp knife for steam vents. - bake · ~18 min
Bake until golden and crisp.
1.Place calzones on the prepared baking sheet.2.Bake for 15-18 minutes until deep golden brown crust forms.3.Let cool on the sheet for 5 minutes before serving.TIPLook for a deep golden crust — pale calzones are doughy inside. - serve
Serve with warm marinara for dipping.
Transfer calzones to plates and serve with extra warm marinara sauce on the side for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the ricotta in a fine-mesh sieve for 30 minutes to avoid a soggy calzone.
- 2Let the browned sausage cool completely before mixing with the cheese to prevent melting prematurely.
- 3Crimp the edges with a fork dipped in flour for a secure seal that won't pop open.
- 4Space the calzones at least 2 inches apart on the baking sheet for even browning.
- 5Brush the egg wash up to the edges but not over the crimp to avoid gluing the dough shut.
- 6Rest the baked calzones for 5 minutes before cutting to let the filling set.
Adapt it for your goals.
Vegetarian
Replace Italian sausage with 1½ cups of sautéed mushrooms, spinach, and sun-dried tomatoes. The umami from mushrooms mimics the savory depth of meat.
spicySpicy
Use hot Italian sausage and add ½ teaspoon of red pepper flakes plus a diced jalapeño to the filling for extra heat.
low carbLow-carb
Substitute the dough with a keto-friendly fathead dough (almond flour, mozzarella, cream cheese). Keep the filling the same for a protein-packed meal.
jainJain
Omit sausage and garlic; use a filling of potato, peas, and paneer with a turmeric and cumin seasoning. Use water-based dough without yeast (use baking powder) to keep it plant-based and root-vegetable friendly.
Why this is on our healthy list.
Rich in Protein
Italian sausage and ricotta provide a hearty dose of protein, which supports muscle repair and keeps you full longer.
Calcium from Cheese Trio
Ricotta, mozzarella, and Parmesan contribute calcium for strong bones and teeth.
Good Source of Iron
Italian sausage contains heme iron, which is easily absorbed by the body to support oxygen transport.
Moderate Carbohydrate Energy
The homemade pizza dough provides sustained energy from complex carbs, especially when paired with cheese and protein.
Frequently asked questions
Overfilling or not sealing the edges tightly enough causes bursts. Use a fork to crimp and leave a 1-inch border. Slits for steam vents are essential.
