Get ready to embark on a culinary journey that will transform your kitchen into an authentic Italian pizzeria! Imagine biting into a golden-brown, crispy calzone that oozes with melted mozzarella and savory Italian sausage, creating a mouthwatering experience that will have your family and friends begging for more. This isn't just a recipe; it's a taste adventure that combines the perfect balance of crispy crust, rich filling, and irresistible flavors that will make you feel like a gourmet chef in your own home.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 calzones
Ingredients
- 1 pound pizza dough
- 1 cup Italian sausage, cooked and crumbled
- 1 cup mozzarella cheese, shredded
- 1/2 cup marinara sauce
- 1 egg, beaten
- Flour for dusting
Instructions
- Preheat your oven to 450°F (232°C). This high temperature will help achieve a crispy crust for your calzones.
- Prepare your workspace by dusting a clean surface with flour to prevent the dough from sticking.
- Take the pound of pizza dough and divide it into two equal portions. Roll each portion into a ball and then flatten it into a circle, about 8 inches in diameter. Use a rolling pin if necessary to achieve an even thickness.
- In a mixing bowl, combine the cooked and crumbled Italian sausage with the shredded mozzarella cheese. Mix well to ensure the ingredients are evenly distributed.
- Place half of the sausage and cheese mixture on one half of each dough circle, leaving a border of about 1 inch around the edge. Be careful not to overfill, as this can make sealing the calzone difficult.
- Using a spoon, add a tablespoon of marinara sauce on top of the sausage and cheese mixture in each calzone. This will add flavor and moisture to the filling.
- Brush the edge of the dough with the beaten egg. This will help seal the calzone and give it a golden color when baked.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges with a fork for added security and decoration.
- Transfer the calzones to a baking sheet lined with parchment paper. If desired, make a few small slits on the top of each calzone to allow steam to escape during baking.
- Brush the tops of the calzones with the remaining beaten egg for a shiny, golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and the dough is cooked through.
- Once baked, remove the calzones from the oven and let them cool for a few minutes before serving. This will allow the filling to set slightly.
- Serve the calzones warm with additional marinara sauce on the side for dipping.
Tips
- Dough Temperature Matters: Let your pizza dough sit at room temperature for about 30 minutes before rolling. This makes it more pliable and easier to work with.
- Don't Overfill: Resist the temptation to stuff your calzone to the brim. Overfilling can lead to tears in the dough and uneven cooking.
- Egg Wash Magic: The beaten egg isn't just for show – it creates a beautiful golden-brown crust and helps seal the edges perfectly.
- Parchment Paper is Your Friend: Using parchment paper prevents sticking and makes cleanup a breeze.
- Resting is Important: Allow the calzones to cool for a few minutes after baking. This helps the filling set and prevents burning your mouth.
- Get Creative with Fillings: While this recipe is classic, feel free to experiment with different cheeses, meats, or even vegetarian fillings.
- Serve Immediately: Calzones are best enjoyed fresh out of the oven when the cheese is still melty and the crust is crisp.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 25g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 95mg
