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Italian Sausage Calzone

Italian Sausage Calzone

These Italian Sausage Calzones transform pizza dough into golden pockets filled with savory sausage, three cheeses, and optional vegetables, all served with marinara sauce for dipping. Make them from scratch or use store-bought dough for a quicker version. Perfect for dinner, parties, or make-ahead meals, they're the homemade alternative to takeout that's easier than you think.
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Cook Time 1 hour 15 minutes
If using store-bought dough 45 minutes
Course Main Course
Cuisine Italian-American
Servings 4

Ingredients
  

For the dough (or use 1.5 pounds store-bought pizza dough)

  • 3½ cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 tablespoon olive oil plus more for the bowl
  • 1¼ cups warm water about 110°F
  • 1 teaspoon sugar

For the filling

  • 1 pound Italian sausage casings removed (sweet or hot, your preference)
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup sliced mushrooms optional
  • 1 small bell pepper diced (optional)
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon sesame or poppy seeds optional

For serving

  • 2 cups marinara sauce warmed
  • Fresh basil leaves torn
  • Extra Parmesan for sprinkling

Instructions
 

For the dough (skip if using store-bought)

  • Combine dry ingredients: In a large bowl or food processor, mix the flour, yeast, salt, and sugar.
  • Add wet ingredients: Add the olive oil and warm water. If using a food processor, pulse until a ball forms. If mixing by hand, stir until the dough comes together, then knead on a floured surface for about 5 minutes until smooth and elastic.
  • First rise: Place the dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 30 minutes.

For the filling

  • Cook the sausage: While the dough rises, heat a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles as it cooks. Cook until browned and no longer pink, about 5-7 minutes.
  • Add aromatics: Add the diced onions and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  • Add vegetables: If using, add the mushrooms and bell peppers. Cook until vegetables are softened and any liquid has evaporated, about 5 minutes. Remove from heat and let cool for 10 minutes.
  • Make cheese mixture: In a large bowl, combine the mozzarella, ricotta, Parmesan, oregano, basil, and red pepper flakes if using. Add the cooled sausage mixture and stir to combine. Season with salt and pepper to taste.

Assembly

  • Prep oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Divide dough: On a lightly floured surface, divide the dough into 4 equal portions. Roll each portion into a circle about 8-9 inches in diameter.
  • Fill the calzones: Spoon a quarter of the filling onto one half of each dough circle, leaving a 1-inch border around the edge.
  • Fold and seal: Fold the empty half of dough over the filling to create a half-moon shape. Press the edges together firmly, then fold or crimp the edges to seal completely.
  • Transfer and prep: Carefully transfer the calzones to the prepared baking sheet. Cut 2-3 small slits in the top of each calzone to allow steam to escape. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if using.
  • Bake: Bake for 15-20 minutes, or until the calzones are golden brown and the filling is hot and bubbly.
  • Rest and serve: Allow the calzones to rest for 5 minutes before serving (this helps prevent mouth-burning cheese incidents). Serve with warm marinara sauce for dipping, fresh basil, and extra Parmesan.

Notes

  • Time-saving tip: Make the filling up to 2 days ahead and refrigerate until ready to use.
  • For a quicker version, use store-bought pizza dough from your grocery store or local pizzeria.
  • Cheese advice: Fresh mozzarella can make your calzone filling too wet. Stick with low-moisture, shredded mozzarella for best results.
  • If you like a wetter filling, drain the ricotta in a fine-mesh sieve for 30 minutes before using.
  • To prevent blowouts, make sure to seal the edges well and cut steam vents in the top.
  • Make-ahead option: Assemble the calzones, then freeze before baking. When ready to eat, bake from frozen at 375°F for about 30-35 minutes.
  • Leftover calzones will keep in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes for best results.
  • For a lighter version, use turkey Italian sausage and part-skim cheeses.