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A warm, golden-brown crust stuffed with savory Italian sausage, creamy ricotta, and melted mozzarella cheese. This classic Italian-American comfort food is perfect for a fun weeknight dinner and easier to make at home than you think.
Prepare the Pizza Dough
Cook the Sausage and Prepare the Filling
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A warm, golden-brown crust stuffed with savory Italian sausage, creamy ricotta, and melted mozzarella cheese. This classic Italian-American comfort food is perfect for a fun weeknight dinner and easier to make at home than you think.
This italian_american recipe takes 127 minutes to prepare and yields 4 servings. At 1164.11 calories per serving with 60.73g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Calzones
Bake and Serve
Replace the Italian sausage with 1 lb of sautéed mushrooms, spinach (squeezed dry), and diced bell peppers. You can also use a plant-based sausage substitute.
Use hot Italian sausage instead of mild, and add 1/2 to 1 teaspoon of red pepper flakes to the cheese filling for a spicy kick.
Omit the sausage and add 1/2 cup of shredded provolone or asiago cheese to the ricotta mixture for an extra cheesy delight.
Substitute the sausage with 1 lb of cooked, shredded chicken and 1 cup of steamed, chopped broccoli.
The combination of Italian sausage and three types of cheese provides a high amount of protein, which is essential for muscle repair, growth, and overall body function.
Ricotta, mozzarella, and Parmesan cheese are packed with calcium, a vital mineral for maintaining strong bones and teeth.
The carbohydrates from the flour in the dough are broken down into glucose, providing a primary source of energy for your body and brain.
Each calzone is a substantial meal, estimated to contain around 1000-1200 calories, depending on the specific fat content of your sausage and cheeses. It's a rich, satisfying comfort food.
This calzone is a delicious indulgence rather than a health food. It is high in calories, saturated fat, and sodium. However, it also provides significant protein and calcium. Enjoy it in moderation as part of a balanced diet.
Yes. You can assemble the calzones, place them on a baking sheet (without the egg wash), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Apply the egg wash and cut slits just before baking. You may need to add a few extra minutes to the baking time.
Absolutely! To save time, you can use a 1 lb ball of store-bought pizza dough. Let it come to room temperature for about 30 minutes before rolling it out.
Leaking is usually caused by one of three things: overfilling, not leaving a wide enough border, or not sealing the edges tightly enough. Ensure you leave a 1-inch border and crimp the edges very securely.
A simple side salad with a vinaigrette dressing is the perfect complement to balance the richness of the calzone. A side of warm marinara sauce for dipping is also classic and highly recommended.