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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

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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Find it online: https://mealmagicplace.com/savory-italian-sausage-and-pepperoni-calzones-recipe/