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Calzone
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5 from 3 votes

Calzone

Instead of pizza go for Calzone! With a crispy crust filled with your favorite toppings, these pizza pockets are perfect to enjoy anytime!
Prep Time20 minutes
Cook Time15 minutes
Passive Time1 hour 10 minutes
Total Time1 hour 45 minutes
Servings: 4 calzones
Author: Francine Lizotte
Course: Lunch, Main Course, Sandwiches
Cuisine: Italian
Keyword Comfort Food, Finger Food, Kids Recipes, Low Sodium, Pizza, Pork

Ingredients

  • 1 tbsp. olive oil tips & tricks
  • 3/4 cup red onions, finely chopped
  • 3/4 cup red peppers, finely chopped
  • 1 1/2 cups mushrooms, sliced
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 large cloves garlic, pressed
  • 3/4 cup andouille sausage, thinly sliced and quartered see Recipe
  • 3/4 cup garlic sausage, thinly sliced and quartered see Recipe
  • 1/2 tsp. Italian seasoning see Recipe
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes, or to taste
  • 1 tbsp. fresh parsley, chopped tips & tricks
  • 6 tbsp. pizza sauce
  • 1 recipe pizza dough, such as my Easy-Cheesy Herb Pizza Dough see Recipe
  • 2 cups marble cheese, grated (substitute aged cheddar white & yellow)
  • cornmeal, for dusting
  • egg wash (1 egg yolk mixed with 1 tbsp. milk)
  • Parmesan cheese, for sprinkling
  • 1 cup marinara sauce, for dipping see Recipe

Directions

  • Preheat oven to 400ºF.
  • In a large skillet over medium heat, add oil and when hot, add onions, red peppers and mushrooms. Season with freshly ground black pepper and sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes.
  • Transfer the meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside.
  • Place dough on a floured work surface, pull under to form a ball; divide it into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter.
  • Spread the meat mixture over half of the dough, leaving at least 1” from the edge. Top with cheese over the meat mixture.
  • Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep it in place. Take the extra dough and fold it over, going around, crimping it to seal the edge.
  • Sprinkle cornmeal on a baking sheet lined with a silicone mat.
  • Using a bench scraper, carefully transfer the calzone to the prepared baking sheet. Make a couple air vents with the tip of a knife. Brush an egg wash over and sprinkle lightly with parmesan cheese.
  • Transfer to the preheated oven and bake for 15-20 minutes or until golden.
  • Remove from the heat and let them rest 10 minutes before slicing. Cut in half and serve with a side of Marinara Sauce and salad.