The Ultimate Italian Sausage Calzone Recipe: Better Than Takeout!

Prepare to elevate your homemade Italian dining experience with this incredible Italian Sausage Calzone recipe. Forget soggy, lackluster takeout calzones; this recipe delivers a burst of authentic Italian flavor that will make you question every pizza joint you’ve ever visited. Imagine perfectly golden, chewy crust encasing a luscious filling of three melted cheeses (creamy ricotta, sharp Romano, and stretchy mozzarella) combined with savory Italian sausage, sweet roasted red peppers, and pungent red onion. It’s a harmonious blend of textures and tastes, surprisingly easy to assemble, and guaranteed to become a family favorite. Get ready to embark on a culinary journey that promises pure satisfaction in every single bite!

Why You Will Love This Homemade Calzone Recipe

There are countless reasons to fall in love with this Italian sausage calzone, but let’s highlight the most compelling ones. First and foremost, the foundation of any great calzone is its dough. Our recipe utilizes our incredibly simple and forgiving homemade pizza dough. This isn’t just any dough; it’s a perfectly pliable base that bakes up to a delightful golden crisp on the outside while remaining wonderfully soft and airy on the inside. When combined with our carefully selected, high-quality ingredients, this fresh dough forms the ideal shell for a truly exceptional calzone experience.

Beyond the superior crust, the ease of sourcing ingredients is a significant plus. You won’t need to hunt for obscure specialty items; everything on our list is readily available at your local grocery store. This makes whipping up a batch of these delectable Italian sausage calzones a stress-free endeavor, even for busy weeknights.

Quantity and versatility are also key benefits. This recipe generously yields four substantial calzones, making it perfect for feeding a hungry family or preparing ahead for convenient meal planning. You can enjoy one fresh from the oven, pack one for lunch the next day, or even freeze the remaining calzones for quick, delicious meals whenever a craving strikes. Simply bake from frozen, and you’ll have a gourmet meal in minutes.

Furthermore, the beauty of this calzone recipe lies in its adaptability. While our Italian sausage, roasted red pepper, and three-cheese combination is undeniably spectacular, it serves as a fantastic blueprint. Feel free to customize the fillings to match your personal preferences or what you have on hand. Whether you prefer different meats, more vegetables, or an alternative cheese blend, this recipe welcomes your creative culinary touches.

Lastly, we’ve developed a phenomenal dipping sauce designed to perfectly complement the rich flavors of this calzone. It’s more than just an accompaniment; it’s an integral part of the experience, adding a vibrant, tangy, and aromatic layer that ties all the flavors together. We highly recommend making it from scratch, as it truly elevates the dish from great to unforgettable.

Essential Ingredients for the Perfect Italian Sausage Calzone

Crafting a truly memorable Italian sausage calzone begins with selecting the right ingredients. For the base, you’ll need high-quality pizza dough. While store-bought options are convenient, our homemade dough recipe offers an unparalleled texture and flavor that is worth the effort. The heart of any great calzone is its cheese, and we’re using a trio for ultimate flavor and meltiness: creamy ricotta, salty Romano, and classic mozzarella. These three cheeses create a symphony of textures and tastes that are essential for that signature calzone experience.

For the star filling in this particular calzone, we incorporate robust Italian sausage, thinly sliced or diced red onion for a subtle sweetness and bite, and tender roasted red peppers that add a delightful smoky, sweet, and slightly tangy note. This combination ensures that every bite is bursting with incredible flavor, making it truly better than the last! Don’t forget, a rich and aromatic dipping sauce is practically a requirement, and we’ve got you covered with a homemade recipe that perfectly complements these savory fillings.

How To Make The Ultimate Italian Sausage Calzone

While making an Italian sausage calzone from scratch might seem like a multi-step process, each individual step is incredibly straightforward and manageable. The overall process involves preparing our flavorful dipping sauce, creating (or preparing) the calzone dough, expertly assembling the calzone with its delicious fillings, and finally, baking them to golden perfection. Depending on whether you choose to use homemade or store-bought dough and sauce, the precise order and timing of these steps might shift slightly, so keep that in mind as you plan your cooking.

Preparing the Homemade Pizza Dough

For the freshest and most authentic taste, we highly recommend making your own pizza dough. Our Easy Homemade Pizza Dough From Scratch recipe is incredibly user-friendly and yields a wonderfully elastic and flavorful dough. If you opt for homemade, plan for approximately 2 1/2 hours, which includes the necessary proofing time to allow the dough to rise and develop its texture. Once the dough has proofed, follow the recipe up to the point where you divide it into portions. Unlike pizzas, which typically use two larger portions, you will divide this dough into four equal pieces for your calzones.

If time is of the essence, or you prefer a simpler approach, good quality store-bought pizza dough will also work well. Just be sure to follow the specific instructions provided on the package for handling and proofing, as store-bought dough can vary in consistency and rise time.

Crafting the Flavorful Dipping Sauce

A truly exceptional calzone deserves an equally exceptional dipping sauce, and ours is simple yet bursting with flavor. To begin, heat a tablespoon of olive oil in a medium saucepan over medium heat. Once the oil begins to shimmer, add the grated onion and minced garlic. Sauté these aromatics for about 3 to 4 minutes, allowing them to soften and become fragrant without browning excessively. This gentle cooking releases their sweet, pungent flavors, forming a delicious base for the sauce.

While the onions and garlic are cooking, prepare your tomato base. In a separate bowl or even directly in the can of crushed tomatoes, combine the crushed tomatoes with kosher salt, a pinch of sugar (to balance acidity), a touch of red pepper flakes for a subtle kick, and a generous amount of Italian seasoning. We find an immersion blender makes quick work of blending these ingredients into a smooth, cohesive sauce, directly in the can for minimal cleanup.

Once the onions have turned translucent, indicating they are perfectly softened, pour the blended tomato sauce mixture into the saucepan. Stir everything together well, then bring the sauce to a gentle bubble over medium heat. Reduce the heat to low and allow the sauce to simmer for approximately 30 minutes. This simmering period is crucial for allowing the flavors to meld and deepen, and for the sauce to thicken to the ideal consistency. You’ll know it’s ready when you can draw a spatula through the sauce, and it holds its line for a few seconds before slowly flowing back together. This thick, rich consistency is perfect for dipping, ensuring it clings beautifully to your calzone without being watery.

Once the sauce has reached your desired thickness, reduce the heat to its lowest setting to keep it warm until you’re ready to serve your freshly baked calzones. The aroma filling your kitchen will be absolutely intoxicating!

Assembling and Baking Your Italian Sausage Calzone

Now for the exciting part: bringing your calzones to life! Begin by preparing the savory Italian sausage filling. In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the chopped red onion and sauté for 1 to 2 minutes until it starts to soften and release its fragrance. Next, add the Italian sausage to the skillet, initially breaking it into large clumps. Allow the sausage to brown slightly before you begin breaking it up into smaller, bite-sized pieces with a spatula. This initial browning helps develop a richer flavor. Season generously with kosher salt and freshly ground black pepper.

Continue cooking the Italian sausage until it is completely cooked through and beautifully browned. If there’s any excess grease, carefully drain it from the skillet. Set the cooked sausage and onion mixture aside and allow it to cool slightly. This makes it much easier to handle when filling the calzones.

Now, take your proofed pizza dough and divide it into four equal portions, as instructed earlier. On a lightly floured surface, take one portion of dough and gently use your fingertips to roughly shape it into a circular form. Then, using a rolling pin, carefully roll the dough into a round, approximately 8 to 9 inches in diameter. A helpful tip to maintain a relatively round shape is to roll the dough from the center outwards in various directions, as you would when preparing a pizza base.

It’s important to ensure that the edges of your rolled-out dough are of a similar thickness to the center, or even slightly thinner. Unlike a pizza, a calzone won’t have a distinct raised crust, so a consistent thickness helps with even baking and sealing. As a crucial note: when adding the delicious fillings to your calzone dough, always remember to leave at least an inch (about 2.5 cm) around the entire border of the dough. This margin is essential for properly sealing the calzone and preventing any of that wonderful cheesy filling from escaping during baking.

Now, let’s build your calzone! Take approximately 1/4 of the cooled, cooked Italian sausage mixture (roughly 1/4 to 1/3 cup, depending on your preference) and place it slightly off-center on one half of the rolled dough. On top of the sausage, evenly layer the roasted red peppers and thinly sliced red onion (about 2 tablespoons of each). Finally, add a generous dollop of 2 tablespoons of creamy ricotta cheese, followed by 2 tablespoons of shredded mozzarella, and finish with 1 tablespoon of grated Romano cheese. This layering ensures a balanced flavor in every bite.

To seal the calzone, gently lift one side of the dough and fold it over the filling to meet the other side, forming a neat half-circle. The homemade dough is quite pliable, allowing you to use one hand to fold while the other gently keeps the stack of ingredients in place. Press the edges of the dough firmly together to create a secure seam. Then, starting from one end, make small, decorative folds or use the tines of a fork to crimp the seam all the way around. Don’t worry if your crimping isn’t perfectly artistic on your first try; the goal is a tight seal to keep all that deliciousness inside. The oven will work its magic, and it will look fantastic when baked!

Repeat this assembly process for the remaining three portions of dough and filling. Once all four calzones are assembled, you have the option to freeze them for later enjoyment. Simply place them on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.

When you’re ready to bake, preheat your oven to a hot 450°F (232°C). This high temperature is key to achieving that perfectly golden and crispy crust. Prepare an egg wash by whisking one large egg with a tablespoon of water; this will give your calzones a beautiful sheen and rich color. Line a baking sheet with parchment paper. For an extra layer of texture and a subtle crunch, you can optionally sprinkle a thin layer of semolina flour on the parchment before placing the calzones on top.

Carefully transfer the assembled calzones to the prepared baking sheet. Brush the tops of each calzone generously with the egg wash. Then, using a sharp knife or kitchen scissors, cut two or three small vents into the top of each calzone. These vents are crucial as they allow steam to escape during baking, preventing the calzones from bursting and helping them maintain their shape. For an added savory touch, you can sprinkle a little extra Romano cheese over the tops of the calzones before baking. Place the baking sheet into your preheated oven and bake for approximately 15 minutes, or until the calzones are beautifully golden brown and puffed up. The exact baking time may vary slightly depending on your oven.

Once baked, remove the calzones from the oven and allow them to rest on the baking sheet for about 4-5 minutes before serving. This brief resting period allows the filling to settle and prevents the hot cheese from gushing out when you cut into them. When ready, serve these magnificent calzones with a generous side of that super flavorful dipping sauce you prepared earlier. Watch the smiles grow as everyone enjoys the incredible combination of crispy crust, savory sausage, sweet peppers, and that glorious, stretchy, melted cheese! Each bite is a symphony of Italian comfort food.

Expert Tips for Calzone Perfection

• **Speed Up Prep:** While homemade dough and sauce offer superior flavor, don’t hesitate to use quality store-bought pizza dough and marinara sauce if you’re short on time. They still make for a fantastic quick meal.
• **Onion Prep:** For the calzone filling, thinly slicing the red onion ensures it cooks down and becomes tender within the baking time. Alternatively, you can use **diced** red onion if you prefer smaller pieces or a less prominent texture.
• **Make-Ahead Sauce:** The dipping sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat, stirring occasionally, when you’re ready to serve.
• **Dough Consistency:** If your homemade dough feels too sticky, add a little extra flour to your work surface. If it’s too stiff, let it rest for another 10-15 minutes to allow the gluten to relax, making it easier to roll.
• **Prevent Soggy Calzones:** Always drain any excess fat from the cooked Italian sausage and pat dry your roasted red peppers to remove excess moisture. Too much liquid in the filling can lead to a soggy bottom crust.
• **Even Baking:** Use a baking steel or pizza stone if you have one, preheated with the oven, to achieve an even crispier bottom crust. If not, a regular baking sheet works perfectly.
• **Resting is Key:** Don’t skip the 4-5 minute resting period after baking. This allows the internal temperatures to stabilize and the melted cheese to set slightly, preventing it from oozing out excessively when sliced.

Delicious Calzone Variations to Try

One of the best things about this Italian sausage calzone recipe is its incredible versatility. The concept of a savory filling wrapped in a golden crust can be adapted to countless flavor combinations. Our chosen filling is robust and delicious, but here are some other fantastic variations to inspire your culinary creativity:

• **Classic Pepperoni Calzone:** For a timeless favorite, replace the Italian sausage with plenty of thinly sliced pepperoni. Enhance this classic by adding sautéed mushrooms, diced green bell peppers, and sliced black olives for a truly traditional and satisfying combination.
• **Hearty Four Cheese Calzone:** If you’re a cheese lover, this one’s for you! Combine creamy ricotta, melted mozzarella, tangy provolone, and salty Parmesan or Pecorino Romano cheese. Elevate the flavor profile with a generous sprinkle of fresh herbs like chopped basil and oregano, or even a hint of garlic powder.
• **Vibrant Spinach and Feta Calzone:** A lighter, yet incredibly flavorful option. Use fresh spinach (sautéed and squeezed dry to remove excess moisture) or thawed and well-drained frozen spinach. Mix it with crumbled feta cheese, ricotta, and mozzarella. A touch of minced garlic and a sprinkle of nutmeg can add wonderful depth.
• **Chicken Pesto Calzone:** For a Mediterranean twist, shred cooked chicken breast and toss it with your favorite pesto sauce. Combine this with mozzarella cheese, a handful of sun-dried tomatoes (patted dry and chopped), and perhaps some artichoke hearts for a bright and savory filling.
• **Vegetable Supreme Calzone:** Load up on your favorite veggies! Sauté diced bell peppers, zucchini, mushrooms, and onions until tender. Mix with ricotta and mozzarella, and a dash of Italian herbs. This is a great way to use up leftover vegetables.

Don’t be afraid to experiment with your favorite ingredients and invent your own signature calzone fillings!

Frequently Asked Questions (FAQs)

Other Delicious Recipes You’ll Love

Italian Sausage Calzone Recipe

Whip up a delicious Italian Sausage Calzone filled with three cheeses, roasted red peppers, and onions. Easy to make and perfect for any craving!

5 from 1 vote

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Course:
Main

Cuisine:
American, Italian

Prep Time:

10 minutes
minutes

Cook Time:

30 minutes
minutes

Homemade Dough Option:

2 hours
hours
30 minutes
minutes

Servings:
4

Calories:

883
kcal

Ingredients

 

Italian Sausage Calzone

• 
  
  1
  Pizza dough
  
  
• 
  
  1
  lb
  Italian sausage
  
  
• 
  
  1
  tbsp
  Olive oil
  
  
• 
  
  1/2
  Onion
  diced
  
  
• 
  
  1/2
  cup
  Roasted red peppers
  patted dry and diced
  
  
• 
  
  1/2
  cup
  Red onion
  sliced or diced
  
  
• 
  
  1/2
  cup
  Ricotta cheese
  
  
• 
  
  1/2
  cup
  Mozzarella cheese
  
  
• 
  
  4
  tbsp
  Romano cheese
  
  

Dipping Sauce

• 
  
  28
  oz
  Crushed tomatoes
  
  
• 
  
  1/2
  Onion
  grated
  
  
• 
  
  3
  Garlic cloves
  minced
  
  
• 
  
  1
  tbsp
  Sugar
  
  
• 
  
  1
  tsp
  Kosher salt
  
  
• 
  
  1
  tbsp
  Italian seasoning
  
  
• 
  
  1/4
  tsp
  Red pepper flakes
  
  

Egg Wash

• 
  
  1
  Egg
  
  
• 
  
  1
  tbsp
  Water
  
  

Instructions

1. Prepare Dough: Make homemade pizza dough or use store-bought. Divide into 4 equal pieces and let it proof.
   1 Pizza dough
2. Make Dipping Sauce: Sauté grated onion and garlic in olive oil. Blend tomatoes, salt, sugar, red pepper flakes, and Italian seasoning. Add to the pan and simmer for 30 minutes until thickened.
   28 oz Crushed tomatoes,
   1/2 Onion,
   1 tbsp Sugar,
   1 tsp Kosher salt,
   1 tbsp Italian seasoning,
   1/4 tsp Red pepper flakes,
   3 Garlic cloves
3. Cook Sausage: Heat olive oil in a skillet, cook onions for 2 minutes. Add sausage, break into pieces, and cook until browned. Drain excess fat.
   1 lb Italian sausage,
   1 tbsp Olive oil,
   1/2 Onion
4. Assemble Calzones: Roll each dough piece into an 8-9 inch circle. Add sausage, roasted red peppers, red onion, ricotta, mozzarella, and Romano cheese, leaving a 1-inch border.
   1/2 cup Roasted red peppers,
   1/2 cup Red onion,
   1/2 cup Ricotta cheese,
   1/2 cup Mozzarella cheese,
   4 tbsp Romano cheese
5. Fold and Seal: Fold dough over filling to form a half-circle. Press edges to seal and crimp with a fork.
6. Bake: Preheat oven to 450°F. Place calzones on a parchment-lined baking sheet, brush with egg wash, cut vents, and bake for 15 minutes or until golden brown.
   1 Egg,
   1 tbsp Water
7. Serve: Let cool for 4-5 minutes, then serve with dipping sauce.

Notes

Store calzones in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes for best texture, or microwave for a quick option.

Nutrition

Calories:
883
kcal

|

Carbohydrates:
73
g

|

Protein:
36
g

|

Fat:
51
g

|

Saturated Fat:
19
g

|

Polyunsaturated Fat:
6
g

|

Monounsaturated Fat:
21
g

|

Cholesterol:
118
mg

|

Sodium:
2797
mg

|

Potassium:
1038
mg

|

Fiber:
7
g

|

Sugar:
20
g

|

Vitamin A:
830
IU

|

Vitamin C:
33
mg

|

Calcium:
319
mg

|

Iron:
8
mg