Sausage calzones are like little pockets of joy! Filled with yummy sausage, cheese, and your favorite veggies, they’re perfect for lunch or dinner.
These calzones are super easy to make. I love how you can customize the filling. Plus, you get to fold them up like a little surprise! Everyone loves a good calzone. 😄
Key Ingredients & Substitutions
All-purpose flour: This is your base for the dough. If you want a healthier option, whole wheat flour works well too, but it might make the dough denser.
Italian sausage: For a twist, use turkey or chicken sausage for a lighter version. Or go meatless with a mix of sautéed mushrooms and bell peppers!
Cheeses: While mozzarella is a favorite for melting, you can substitute with provolone or even a dairy-free cheese if you’re lactose intolerant.
Spinach: This adds great flavor and nutrition. If you don’t have fresh spinach, frozen spinach (thawed and drained) or even kale works in a pinch.
Herbs and spices: Use dried herbs if you don’t have fresh ones. Fresh parsley or basil can brighten the flavor. If you love heat, add more crushed red pepper flakes!
How Do You Achieve a Perfectly Flaky Calzone Dough?
The key to a great calzone lies in the dough. Make sure not to rush the rising process—this gives the dough its airy texture. Here’s how to nail it:
- Combine warm water with sugar and yeast, and let it sit until foamy—this activates the yeast!
- Mix in flour gradually. Be careful not to add too much too soon, or the dough could become tough.
- Knead the dough well; this develops gluten which gives it structure. It’ll be smooth after 6-8 minutes of kneading.
- Let it rise in a warm area, covered, for about 1 hour. If your kitchen is chilly, turn on the oven light to create warmth.
Follow these tips, and you’ll have flaky, delicious calzones ready to fill!
How to Make Sausage Calzones
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
For the Filling:
- 1/2 lb (225g) Italian sausage, casing removed
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh spinach (optional)
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Assembly:
- 1 egg, beaten (for egg wash)
- Fresh basil or parsley, chopped (for garnish)
- Marinara or pizza sauce, for serving
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes in total. This includes 10 minutes for prep, 1 hour for the dough to rise, and 20 minutes for baking. It’s a fun project that ends with tasty, warm calzones!
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix together the warm water, sugar, and yeast. Let this mixture sit for about 5-10 minutes until it becomes foamy—this shows the yeast is active! Once foamy, add the olive oil, salt, and 2 cups of flour. Stir together. Gradually mix in the remaining flour, half a cup at a time, until the dough begins to come together.
2. Kneading the Dough:
Turn the dough out onto a floured surface. Knead it for about 6-8 minutes until it’s smooth and elastic. Once done, place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.
3. Preparing the Filling:
While the dough is rising, heat a skillet over medium heat. Add the sausage and break it up with a spoon. Cook until browned, then add the onion and garlic, cooking until they are softened too. If there’s excess fat, drain it. Remove from heat, and mix in the chopped spinach (if using), oregano, crushed red pepper, and seasoning to taste.
4. Mixing the Cheeses:
In a separate bowl, combine the sausage mixture with mozzarella, ricotta, and Parmesan cheeses. Stir until everything is well mixed.
5. Assembling the Calzones:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a 7-8 inch circle on a floured surface.
6. Filling and Sealing:
Place about 1/3 to 1/2 cup of the filling mixture on one half of each dough circle, careful to leave a 1-inch border. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together and crimp them with a fork to seal the calzone completely.
7. Baking the Calzones:
Move the sealed calzones to the prepared baking sheet. Brush the tops lightly with the beaten egg to give them a beautiful golden-brown color. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and the dough is thoroughly cooked.
8. Serving Suggestions:
Once baked, remove the calzones from the oven and let them cool for a few minutes. Garnish with chopped basil or parsley. Serve warm with marinara or pizza sauce for dipping.
Enjoy your homemade sausage calzones—crispy on the outside and filled with cheesy goodness inside!
Can I Use Store-Bought Dough for These Calzones?
Absolutely! If you’re short on time, store-bought pizza or bread dough works perfectly. Just follow the instructions for rolling it out and filling it with your sausage mixture.
What Should I Do If I Have Leftover Filling?
If you have leftover filling, it can easily be stored in an airtight container in the fridge for up to 3 days. Use it in pasta dishes, omelets, or on top of pizza for a tasty twist!
Can I Freeze Calzones?
Yes, you can freeze uncooked calzones! Just assemble them, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag or container. Bake from frozen at 450°F (230°C) for about 20-25 minutes or until golden brown.
How to Ensure a Crispy Calzone Crust?
Make sure your oven is fully preheated before baking your calzones. Baking on a preheated pizza stone or pan can also help achieve that crispy crust. Plus, brushing the calzone with egg wash adds a nice golden finish!
