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This hearty calzone recipe brings together golden baked dough, savory sausage, sweet bell peppers, and a creamy duo of cheeses. It is one of those reliable meals that feels special yet comes together faster than homemade pizza. Perfect for sharing or packing into lunchboxes, this calzone fills your home with the best smells and is a guaranteed crowd-pleaser.
When I first made these on a Friday night at home, everyone ended up with their perfect filling and not a single slice of pizza was missed. Now it is our go-to comfort bake when we need something fun and satisfying for dinner.
Ingredients
- Pizza dough: makes the structure Choose your favorite homemade or quality store bought dough for best results
- Shredded mozzarella cheese: brings gooey melt Look for low moisture mozzarella to avoid sogginess
- Ricotta cheese: adds creamy richness Whole milk ricotta has the best flavor
- Italian seasoning: provides herby boldness Check the mix for real oregano and basil
- Garlic powder: deepens the flavor Go for a fresh container for most aroma
- Pepperoni: packs in savory spice Choose from thick cut or mini rounds
- Browned sausage: gives zesty bite Browning meat first intensifies its taste
- Green bell pepper: offers sweet crunch Sauté lightly to keep color and snap
- Egg: brushed on top for golden color Use the freshest egg for glossiest finish
Step-by-Step Instructions
- Make the Filling:
- Mix the mozzarella, ricotta, Italian seasoning, and garlic powder in a bowl. Chill the mixture so it is easy to scoop when assembling. This helps the cheese stay put inside the calzone once baked.
- Prepare the Oven and Sheet:
- Heat your oven to 375 degrees. Line a baking sheet with parchment and spray with cooking oil or add a dusting of cornmeal. This will keep the calzones from sticking and make the bottoms nice and crisp.
- Divide and Shape the Dough:
- Cut your dough into four equal pieces. Take each piece and gently roll it out on a floured surface to a thin circle about one eighth inch thick. Aim for even thickness so they bake up evenly.
- Fill the Calzones:
- Spoon a quarter of the cheese filling onto one side of each dough circle. Pile on browned sausage, bell pepper, or any other favorite toppings. Try not to overfill to avoid leaks during baking.
- Seal and Crimp the Edges:
- Fold the dough over the filling to form a half moon. Press the edge together with your fingers or a fork. Make sure there are no gaps so the cheese does not escape as it bakes.
- Egg Wash and Flavor Finish:
- Brush each calzone all over with beaten egg. Sprinkle with extra Italian herbs or parmesan if you like. This step creates shine and an inviting color on the crust.
- Bake Until Golden:
- Place calzones on the prepared baking sheet. Bake for about thirty minutes until deeply golden and crisp. Let them cool just a bit before serving so the cheese stays inside when sliced.
- Serve with Sauce:
- Enjoy the calzones fresh and hot with a side of marinara or pizza sauce for dipping. This adds brightness and balances the richness of the filling.
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Mozzarella is my secret ingredient here because of the incredible pull and melt it gives every bite. My family loves making these together on weekends and laughing about who managed to cram in the most toppings without a soggy middle. Sharing them straight from the oven always feels like a celebration.
Storage Tips
Calzones keep well in the refrigerator for up to three days Store them in an airtight container If you want to freeze extras wrap each baked calzone snugly in foil and freeze for up to two months Reheat in the oven at 350 degrees for about fifteen minutes for best texture
Ingredient Substitutions
Swap out the sausage for sliced mushrooms or spinach for a vegetarian version No ricotta on hand cottage cheese can fill in with a bit of salt and pepper For dairy free calzones try your favorite vegan cheese shreds
Serving Suggestions
These calzones pair perfectly with a side salad or roasted vegetables Add chips or sliced cucumbers for a kid friendly lunch Plate alongside warm tomato soup for a cozy meal
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Cultural and Historical Context
Calzones originated in Naples as a portable alternative to pizza often sold on the streets Hot filling tucked inside a sealed bread makes them easy to eat on the go Over the years Italian immigrants made calzones a favorite in American pizzerias where the fillings and size grew heartier to match local tastes
Frequently Asked Questions
- → What type of dough works best for calzone?
Homemade or store-bought pizza dough can be used. Ensure it is rolled thin for an even, crispy crust.
- → Can other cheeses be substituted for mozzarella?
Yes, try provolone, fontina, or cheddar for different flavor profiles, but mozzarella offers ideal meltiness.
- → How do you prevent the calzone from leaking filling?
Be sure to crimp the edges well with a fork or your fingers and avoid overfilling.
- → Is it possible to make calzones ahead of time?
Prepare and assemble calzones in advance, then bake just before serving for best results.
- → Are there vegetarian filling options?
Omit sausage and pepperoni, and fill with additional vegetables like spinach, mushrooms, or olives.