Savory Italian Sausage and Pepperoni Calzones Recipe

ByThomas Greene
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Introduction

Calzones are a delicious Italian treat that combine the flavors of pizza in a handy, sealed pocket. Crispy on the outside and filled with a savory mix of sausage, cheeses, and pepperoni, they make a perfect meal or snack for any time of day.

The image shows a golden-brown baked calzone with a thick, crimped crust on the edge and three slits on top to let steam out. The calzone is placed on a white plate that sits on a white marbled surface with a blue and white checked napkin underneath. Next to the calzone, on the same plate, is a small white bowl with colorful dots, filled with smooth red marinara sauce. A silver knife and a clear glass of light yellow drink are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 cups bread flour
  • 2 1/2 teaspoons rapid rise yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups warm water (105ºF)
  • 1 pound Italian sausage
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup sliced pepperoni
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Step 1: For the dough, combine flour, yeast, and 1 1/2 tsp salt in a stand mixer. Set to medium-low speed and add olive oil. Gradually pour in warm water while mixing until a loose dough forms. Switch to dough hook and knead for 10 minutes. Alternatively, knead by hand on a floured surface for 10 minutes.
  2. Step 2: Transfer dough to a large oiled bowl, cover, and let it rise until doubled in size, about 1 1/2 to 2 hours.
  3. Step 3: For the filling, cook Italian sausage in a skillet over high heat, breaking it apart, until no longer pink, about 7-10 minutes.
  4. Step 4: Add minced garlic and red pepper flakes, cooking for another minute until fragrant.
  5. Step 5: Transfer sausage to a paper towel-lined plate to drain excess grease.
  6. Step 6: In a large bowl, mix ricotta, mozzarella, Parmesan, pepperoni, egg yolk, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
  7. Step 7: Fold in the cooked sausage mixture and refrigerate until ready to use.
  8. Step 8: Preheat oven to 500ºF.
  9. Step 9: Turn the risen dough onto a counter and divide into 8 equal portions.
  10. Step 10: Shape each portion into a loose ball, place on a lined baking sheet, cover, and let rest for 15-30 minutes.
  11. Step 11: On a lightly floured surface, roll each ball into a 9-inch circle.
  12. Step 12: Spoon about 1/2 cup of the filling onto the bottom half of each dough circle, leaving a 1-inch border.
  13. Step 13: Fold the top half over the filling and press the edges firmly to seal.
  14. Step 14: Cut a few slits into the top of each calzone to allow steam to escape.
  15. Step 15: Brush the tops with olive oil and sprinkle with kosher salt.
  16. Step 16: Place calzones on a baking sheet and bake until golden brown, about 15 minutes.
  17. Step 17: Let cool for 5 minutes before serving.
  18. Step 18: Serve with warm pizza sauce for dipping.

Tips & Variations

  • For a vegetarian option, substitute sausage and pepperoni with sautéed mushrooms, spinach, and your favorite vegetables.
  • Use bread flour for a chewier crust; all-purpose flour can be used in a pinch but may be less chewy.
  • Brush calzones with an egg wash instead of olive oil for a shinier crust.
  • Leftover filling can be used as a dip or added to pasta sauces.

Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ºF oven for 10-15 minutes to keep the crust crispy. They can also be frozen before baking for up to 1 month; thaw overnight in the fridge before baking as directed.

How to Serve

A white plate holds two halves of a baked calzone with a golden-brown crust that looks soft and slightly flaky. The top half is angled to show the inside layers: the top layer is light golden dough with some small browning spots, below it is melted white cheese with a smooth texture, then layers of browned sausage meat with a crumbly texture and reddish slices of pepperoni. In the background on the same plate, there is a small white bowl filled with thick red tomato sauce. The setting is on a white marbled surface with a folded striped cloth in soft green and blue colors blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight to develop more flavor. Just bring it to room temperature before shaping and filling.

What can I use if I don’t have rapid rise yeast?

You can substitute active dry yeast, but activate it first by dissolving in warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy.

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Savory Italian Sausage and Pepperoni Calzones Recipe

★★★★★

4.6 from 66 reviews
  • Author: Thomas
  • Total Time: 2 hours 55 minutes
  • Yield: 8 calzones 1x
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Description

These homemade calzones feature a crispy, golden crust filled with a savory blend of Italian sausage, pepperoni, and a three-cheese mixture. The dough is made from scratch using bread flour and risen to perfection, while the filling combines ricotta, mozzarella, Parmesan, and spices for a rich and satisfying Italian-inspired meal. Perfect as a delicious appetizer or hearty main course, these calzones are baked in the oven to a golden brown finish and served best with a side of pizza sauce for dipping.

Ingredients

Scale

Dough

  • 4 cups bread flour
  • 2 1/2 teaspoons rapid rise yeast
  • 1 1/2 teaspoon salt
  • 2 Tablespoons olive oil
  • 1 1/2 cups warm water (105°F)

Filling

  • 1 pound Italian sausage
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup sliced pepperoni
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Olive oil for brushing
  • Kosher salt for sprinkling

For Serving

  • Pizza sauce for dipping

Instructions

  1. Make the Dough: In a stand mixer, combine the bread flour, rapid rise yeast, and salt. Set the mixer to medium-low speed, drizzle in the olive oil, then gradually add the warm water. Once a loose dough forms, switch to a dough hook and knead for 10 minutes. Alternatively, you can knead the dough by hand on a floured surface for 10 minutes.
  2. Let Dough Rise: Transfer the dough to a large bowl lightly coated with oil. Cover with a damp towel or plastic wrap and let it rise at room temperature until it doubles in size, approximately 1 1/2 to 2 hours.
  3. Prepare Filling – Cook Sausage: In a skillet over high heat, cook the Italian sausage, breaking it apart with a spatula. Cook until the sausage is no longer pink, about 7 to 10 minutes.
  4. Add Garlic and Spices: Stir in the minced garlic and red pepper flakes. Cook for an additional minute until fragrant, then remove from heat.
  5. Drain Sausage: Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
  6. Mix Cheese Filling: In a large bowl, combine ricotta, shredded mozzarella, Parmesan, sliced pepperoni, egg yolk, dried oregano, salt, and black pepper.
  7. Combine Sausage and Cheese: Gently fold the drained sausage mixture into the cheese filling. Cover and refrigerate until ready to use.
  8. Preheat Oven: Preheat your oven to 500°F (260°C) to ensure it is hot enough for baking the calzones.
  9. Divide Dough: Punch down the risen dough and transfer it to a lightly floured surface. Divide it into 8 equal portions.
  10. Shape Dough Balls: Form each portion into a loose ball, place them on a lined baking sheet, cover, and let rest for 15 to 30 minutes.
  11. Roll Dough Circles: On a lightly floured surface, roll out each dough ball into a 9-inch circle.
  12. Add Filling: Spoon about 1/2 cup of the prepared filling onto the bottom half of each dough circle, leaving a 1-inch border around the edges.
  13. Seal Calzones: Fold the top half of the dough over the filling, then press the edges firmly to seal. Make sure there are no gaps to prevent filling from leaking.
  14. Vent and Season: Cut a few small slits in the top of each calzone to allow steam to escape. Brush the tops with olive oil and sprinkle with kosher salt.
  15. Bake: Place calzones on a baking sheet and bake in the preheated oven for about 15 minutes or until they turn golden brown and crispy.
  16. Cool and Serve: Remove from the oven and let the calzones cool for 5 minutes. Serve warm with pizza sauce on the side for dipping.

Notes

  • Using bread flour helps give the dough a nice chewy texture perfect for calzones.
  • Ensure the water is about 105°F to properly activate the yeast without killing it.
  • You can substitute Italian sausage with ground beef or turkey if preferred.
  • Adding the egg yolk to the cheese mixture helps bind the filling together.
  • Allowing the dough to rest before rolling makes it easier to stretch and shape.
  • Slitting the top crust vents steam preventing sogginess or bursting.
  • Brushing with olive oil enhances browning and adds flavor to the crust.
  • Serve calzones immediately for best texture and flavor; leftovers can be reheated in an oven or toaster oven.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: calzones, Italian calzones, homemade calzones, pizza pockets, Italian sausage calzones, cheesy calzones

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