These Sausage Calzones are like little pockets of joy! With a fluffy dough filled with tasty sausage, melted cheese, and your favorite veggies, they make a perfect meal or snack.
Honestly, they’re so good that I sometimes eat two (or three)! Pair them with some marinara sauce for dipping, and you’ve got a winner. You’ll want to share, but you might not want to! 😉
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor! If you want a healthier option, try ground turkey or chicken sausage. For a vegetarian twist, use plant-based sausage or mushrooms.
All-Purpose Flour: Standard for calzone dough, but you can substitute with whole wheat flour for added nutrients. Just note that the texture might be a bit denser.
Active Dry Yeast: Essential for dough rise. If you’re out of yeast or prefer faster results, you could use store-bought pizza dough instead.
Cheeses: I love using a mix of mozzarella and Parmesan for that stretchy and cheesy goodness! If you want to change it up, try provolone or even ricotta for a creamier filling.
Dried Herbs: Oregano and basil bring classic Italian flavors. You can use fresh herbs if you have them; just use more as fresh herbs are milder than dried.
How Do You Make the Dough Perfectly Soft and Chewy?
Getting the dough right is key for calzones! Here’s how to do it:
- Start with warm water—it should feel comfy, not hot. This helps activate the yeast!
- Knead the dough well for 8-10 minutes until it’s smooth. This builds gluten, giving it that chewy texture.
- Don’t rush the rising! Letting the dough rest until it doubles in size is crucial. It’s all about the air pockets that make it fluffy.
- Once shaped, let the calzones rest for a few minutes before baking, which makes them even better.
With these tips, your calzones will be deliciously soft and full of flavor! Enjoy cooking!
How to Make Sausage Calzones
Ingredients You’ll Need:
For the Filling:
- 1 lb Italian sausage (casings removed)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
For the Dough:
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (about 110°F/45°C)
- 2 tbsp olive oil (plus extra for brushing)
For the Egg Wash:
- 1 egg (for egg wash)
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Marinara sauce (for dipping)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and about 1.5 hours for rising the dough, followed by 15-20 minutes of baking. In total, you’ll need roughly 2 hours to have your delicious calzones ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy on top. This means your yeast is alive and ready to work!
In a large bowl, combine the flour and salt. Make a well in the center, then add the yeast mixture and olive oil. Mix everything together until a dough forms.
2. Knead the Dough:
Lightly flour your work surface and knead the dough for about 8-10 minutes until it’s smooth and elastic. This step is important because it develops the gluten, which gives your calzones that delightful chewiness!
Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until it doubles in size (about 1 to 1 ½ hours).
3. Cook the Sausage Filling:
While the dough rises, heat a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until it’s browned and fully cooked. If there’s excessive fat, drain it away. Set the cooked sausage aside to cool slightly.
4. Assemble the Calzones:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a 7-inch circle on a floured surface.
On one half of each dough circle, add a generous amount of cooked sausage, shredded mozzarella, grated Parmesan, oregano, and basil. Be careful not to overfill, or they’ll be hard to seal!
5. Seal the Calzones:
Fold the dough over the filling to form a half-moon shape. Press the edges together securely and crimp with a fork to make sure they stay shut while baking.
6. Bake the Calzones:
Place the calzones on the prepared baking sheet. In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush this mixture over the tops of the calzones to achieve a beautiful golden crust. You can also sprinkle with coarse salt and extra dried herbs.
Bake them in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
7. Serve & Enjoy:
Remove the calzones from the oven and let them cool for a few minutes. Garnish with fresh chopped basil or parsley before serving. Pair your warm calzones with marinara sauce for dipping, and enjoy your delicious homemade Sausage Calzones—crispy on the outside and cheesy on the inside!
Can I Use a Different Type of Meat?
Absolutely! Feel free to substitute the Italian sausage with ground turkey, chicken, or even a plant-based sausage for a vegetarian option. Each will bring its unique flavor!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to the yeast not being activated properly. Ensure your water is warm—not hot—when dissolving the yeast and sugar. It should feel comfortable to the touch, around 110°F (45°C). Also, check the expiration date on your yeast!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough in advance. After kneading, let it rise, then punch it down and refrigerate it. Use it within 1-2 days. Just let it come to room temperature and rise slightly before rolling it out for calzones!
How Do I Store Leftover Calzones?
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, so they stay crispy!
