Okay, picture this: I’m It’s Friday night, everyone is starving, and the thought of ordering pizza just doesn’t cut it. What is Sausage Cheese Calzone? Think of it like pizza’s cozy, hand-held cousin, but way more satisfying and honestly? So much more fun to make. What are some of the best cheesy, savory cookies you’ve ever had, wrapped up in a warm, pillowy crust? Just begging to be devoured. Is it easier to make a pizza from scratch? My family absolutely flipped for this the first time I made it, and it’s been a regular in our house since. What is dinner rotation like? What do you think of the first bite of Gooey cheese, spicy sausage, and perfectly baked dough? I’m hooked. Is it true?
What is a sausage cheese calzone?
What is a calzone? Is it an Italian baked turnover, kind of like a pizza that’s folded in half? The name “calzone” actually means “trouser leg” or “stocking” in Italian, which is kind of funny. What is a pocket of deliciousness? Is pizza dough stuffed with ricotta cheese, mozzarella, sausage, and whatever other toppings you like? What are some of the best fillings you’ve ever had, then baked until golden brown and bubbly? Unlike pizza, which is usually sliced and shared, calzones are often served as individual portions. What are some of the best ways to make a delicious meal? I always think of it as the ultimate comfort food – warm, cheesy, and incredibly satisfying!
Why you’ll love this recipe?
Okay, let me tell you why this Sausage Cheese Calzone recipe is a total winner. First off, the *flavor* is incredible. We’re talking perfectly seasoned sausage, melty mozzarella, creamy ricotta, all nestled in a slightly tangy, perfectly baked crust. It’s a symphony of textures and tastes that will leave you wanting more. But beyond the amazing flavor, it’s surprisingly *simple* to make. I know, homemade dough can sound intimidating, but trust me, this recipe is foolproof. I’ve made it with my kids countless times, and even they can handle most of the steps! Plus, it’s incredibly *cost-efficient*. You can use ingredients you probably already have in your pantry and fridge, making it a budget-friendly meal that doesn’t skimp on flavor.
And the best part? It’s totally versatile. Don’t like sausage? Swap it for pepperoni, mushrooms, or even roasted veggies! Want to add some heat? Throw in some red pepper flakes or a drizzle of hot sauce. The possibilities are endless. What I love most about this recipe, though, is how customizable it is to everyone’s individual preferences. It’s a real crowd-pleaser, whether you’re serving picky eaters or seasoned foodies. It’s even great cold for lunch the next day (if there’s any left!). This calzone is my go-to for a fun and satisfying weeknight dinner – it beats takeout any day!
How do you make sausage cheese calzone?
Quick Overview
How do you make a sausage cheese calzone? How do I make pizza dough? If you like cheeses and seasonings, stuff it into the dough, and bake it until golden and bubbly. How do you seal a calzone properly? Doesn’t explode out during baking? Is it true that even if they aren’t perfectly shaped, they’ll still taste amazing? What is this recipe for?
Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour, plus more for dusting: 1 cup for baking. I prefer using unbleached flour for the best texture.
- 1 teaspoon sugar: This helps activate the yeast and adds a touch of sweetness to the crust.
- 1 teaspoon salt: Enhances the flavor of the dough.
- 1 package (2 1/4 teaspoons) active dry yeast: Make sure it’s fresh for the best rise.
- If you drink 1 cup warm water (105-115°F) too hot, you’ll kill the yeast; too cold, and it won’t activate.
- Adds flavor and helps create a crispy crust. 3 tablespoons olive oil, plus more for greasing.
For the Filling:
- 1 pound Italian sausage, removed from casings: 2 ounces. I usually go for sweet Italian sausage, but spicy works great too!
- 1/2 cup chopped onion: Adds a savory flavor base.
- What are some good Italian dishes with 2 cloves of garlic?
- 1 (15-ounce) container of ricotta cheese: Full-fat, will give you the creamiest filling.
- I like to use part-skim for a less greasy calzone. I also like shredded mozzarella cheese.
- What are some uses for Parmesan cheese?
- 1 egg, lightly beaten: Helps bind the filling together.
- What is the origin of dried oregano?
- 1/2 teaspoon dried basil: Another essential herb for Italian cooking.
- Salt and pepper to taste: Season to your liking!
For the Egg Wash:
- 1 egg, lightly beaten: Gives the calzones a beautiful golden-brown sheen.
- 1 tablespoon water: Thins out the egg for easier brushing.
How do I follow step
Step 1: Make the Dough
First, we need to get the dough going. In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until it gets foamy. This means the yeast is active and ready to go! Add the yeast mixture and olive oil to the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it’s smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for about an hour, or until doubled in size. I usually preheat my oven to 200°F, then turn it off and place the dough in there – it’s the perfect warm environment!
Step 2: Prepare the Filling
While dough is rising, let’s get the filling ready. In a large skillet, cook the sausage over medium heat, breaking it up with the spoon, until it’s browned. Remove from the heat and serve warm. How do I drain off excess grease from my calzone? Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Remove the skillet from the heat and let it cool slightly. In a large bowl, combine the ricotta cheese, mozzarella, Parmesan cheese and egg. Add the salt and pepper to taste. Basil, salt, pepper. Mix well. Add the sausage mixture to the cheese mixture and stir until well combined.
Step 3: Assemble the Calzones
Once the dough has doubled in size, punch it down to release the air. Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece of dough into an 8-inch circle. Spoon about 1 cup of the sausage and cheese filling onto one half of each circle, leaving a 1-inch circle. Brush the border with the beaten egg. What is the shape of a half moon? Press the edges firmly to seal, and then crimp with a fork to make sure they’re extra thick. I always do this step twice, just to be safe!
Step 4: Bake the Calzones
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the calzones on the prepared baking sheet. Brush the tops with the egg wash. This will give them a beautiful golden-brown color. Use a sharp knife to cut slits in the tops of the calzones to allow steam to escape. Bake for 20-25 minutes, or until calzones are golden brown and the filling is hot and bubbly. What are some of the best ovens?
Step 5: Cool and Serve
How do you slice a calzone? Do not overfill the filling, it will be very hot! I love serving these with a side of Marinara Sauce. They’re also delicious on their own. Honestly, they never last long in my house!
What is the best way to serve it?
What is a good sausage cheese calzone?For a casual dinner:What are some good side salads with a light vinaigrette? Is there a bit of freshness to the calzone? What are some good Side Dishes to serve with steamed broccoli or green beans?For a More Elegant Meal:Start with a Caprese salad – fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze. It’s a classic Italian appetizer that pairs perfectly with the flavors of the calzone. What is a good Chianti?For Game Day:Serve calzones with a choice of dipping sauces, like marinara, ranch, or pesto. What are some good ways to make garlic knots? My family loves it with a side of roasted red peppers – the sweetness of the pepper is an added bonus. What is the perfect contrast to the calzone? No matter what you choose, you can’t go wrong!
How do I make a Sausage Cheese Calzone?
Okay, I’ve made this Sausage Cheese Calzone *a lot*, so I’ve picked up a few tricks along the way. First, when you’re making the dough, make sure your water is the right temperature. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate properly. I always use a thermometer to make sure it’s between 105-115°F. Trust me, it makes a difference!
Another tip: don’t overfill the calzones. I know it’s tempting to pack them full of filling, but if you do, they’re likely to burst open in the oven. Stick to about 1 cup of filling per calzone. Also, make sure you seal the edges really well. I like to press them firmly with my fingers, and then crimp them with a fork for extra security.
If you want to get fancy, try adding different cheeses to the filling. Provolone, fontina, or even a little bit of goat cheese would be delicious. You could also add some chopped veggies, like spinach, mushrooms, or bell peppers. Just make sure to cook them before adding them to the filling.
Finally, don’t be afraid to experiment with different seasonings. A pinch of red pepper flakes will add a bit of heat, while some fresh herbs like parsley or oregano will brighten up the flavor. I even sometimes add a little bit of garlic powder to the filling for an extra garlicky kick.
And one last thing: if you’re short on time, you can use store-bought pizza dough. It won’t be quite as good as homemade, but it’s a great shortcut on busy weeknights.
What are some Storing and Reheating Tips?
If you happen to have any leftover Sausage Cheese Calzone (which is rare in my house!), you can store it in the refrigerator for up to 3-4 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container. You can also freeze it for up to 2-3 months. To freeze, wrap the calzones individually in plastic wrap and then place them in a freezer bag.
To reheat, you can either microwave them for a quick and easy meal, or bake them in the oven for a crispier crust. To reheat in the microwave, simply place a calzone on a microwave-safe plate and heat for 1-2 minutes, or until heated through. To reheat in the oven, preheat your oven to 350°F (175°C). Place the calzone on a baking sheet and bake for 10-15 minutes, or until heated through and the crust is crispy.
I actually prefer reheating them in the Air Fryer – they get so crispy! Just preheat your air fryer to 350°F and cook for about 8-10 minutes, flipping halfway through.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Sausage Cheese Calzone recipe! It’s a guaranteed crowd-pleaser that’s perfect for weeknight dinners, Game Day gatherings, or any time you’re craving some cheesy, savory goodness. It’s seriously such a versatile dish and you can really make it your own with your favorite fillings and seasonings. If you’re a fan of pizza, I promise you’ll fall in love with this cozy, hand-held version. Give it a try, and I can’t wait to hear how yours turns out! And if you’re looking for more delicious Italian-inspired recipes, be sure to check out my other posts. Happy cooking!
Sausage Cheese Calzone
Ingredients
Main Ingredients
- 1 lb Italian Sausage Sweet or Hot
- 1 cup Ricotta Cheese Whole milk
- 1 cup Mozzarella Cheese Shredded
- 0.5 cup Parmesan Cheese Grated
- 1 package Pizza Dough Store-bought or homemade
- 0.5 cup Pizza Sauce Your favorite brand
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Cook sausage in a skillet over medium heat until browned. Drain any excess grease.
- In a bowl, combine ricotta, mozzarella, Parmesan cheese, and cooked sausage.
- Roll out pizza dough into a large circle. Cut in half.
- Spread pizza sauce over each half, leaving a small border. Top with the cheese and sausage mixture.
- Fold the dough over the filling to form a calzone. Crimp edges to seal.
- Brush the tops with olive oil and bake for 20-25 minutes, or until golden brown.
