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italian sausage calzones

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

You can freeze unbaked calzones by placing them in a single layer on a baking sheet lined with freezer paper. When they are completely frozen, transfer to a zip-lock bag. You can keep frozen for up to 3 months. To cook calzones from frozen, preheat oven to 400° and bake for 30 minutes.

yield 4 serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For italian sausage calzones

  • 2 1/4 tsp
    dry, jarred yeast
  • 1 c
    warm water
  • 1 tsp
    salt
  • 1/4 c
    olive oil
  • 3 c
    all purpose flour
  • 1/2 lb
    italian sausage, cooked, crumbled and drained
  • 2 c
    mozzarella cheese
  • 1 can
    (6 oz.) tomato paste
  • 1 can
    (8 oz.) tomato sauce
  • 1 1/2 tsp
    dried italian seasoning
  • 1
    egg white, slightly beaten
  • 1 tsp
    sesame seeds

How To Make italian sausage calzones

  • 1
    Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, salt, oil and 1 cup flour in a large bowl. Gradually stir in enough remaining flour to make a stiff dough.
  • 2
    Turn dough out onto a floured surface and knead until fmooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
  • 3
    Punch dough down; Separate into 4 pieces. Roll each piece into balls and roll flat.
  • 4
    Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray; set aside.
  • 5
    Combine sausage, cheese, tomato paste, and Italian seasoning; mix well. Spread mixture in center of each piece of dough. Fold over filling, overlapping edges. Pinch ends together
  • 6
    Mix the egg whites with water and brush the top of each calzone with egg white mixture and sprinkle sesame seeds.
  • 7
    Place lightly on Prepared baking sheet. Bake until 15 to 20 minutes or until the calzones are golden brown. Let the calzones cool for a few minutes before serving.
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