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Calzone

· Prep: 1.5 hours · Cook: 20 min · Serves 16
#italian #baking #dinner

Folded, sealed pizzas with a sausage-and-three-cheese filling. The dough needs about an hour to rise, so start it first and prep the filling while it proofs.

Ingredients

Dough

  • 1 1/2 cups warm water — around 110°F / 43°C, ideal for proofing yeast
  • 1 package active dry yeast
  • 1 tsp sugar
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 2 Tbsp olive oil

Filling

  • 1 lb Italian sausage — casings removed
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh basil — chopped
  • 1 large onion — thinly sliced, plus 1–2 Tbsp olive oil or butter (optional, for caramelizing)

To finish

  • 1 egg — beaten, for egg wash
  • Marinara sauce — for serving

Instructions

  1. Proof the yeast. In a large bowl, stir together the warm water, yeast, and sugar. Let sit 5 minutes until foamy.

  2. Make the dough. Add the flour, salt, and olive oil, and mix until a dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.

  3. Let it rise. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.

  4. Caramelize the onion (optional). While the dough rises, heat 1–2 Tbsp olive oil or butter in a skillet over medium-low. Add the sliced onion and a pinch of salt, and cook, stirring occasionally, for 30–40 minutes until deeply browned and sweet.

  5. Cook the sausage. Brown the sausage in a skillet over medium heat until cooked through. Drain the excess fat and let cool.

  6. Mix the filling. Combine the ricotta, mozzarella, Parmesan, basil, cooled sausage, and caramelized onion (if using). If you’re adding spinach, cook it through in a small pan first so it doesn’t leak water into the filling.

  7. Shape the dough. Preheat the oven to 425°F (220°C) and line baking sheets with parchment. Punch down the dough and divide it into 16 equal pieces. Roll each into a 4-inch circle on a lightly floured surface.

  8. Fill and seal. Spoon about 2 Tbsp filling onto one half of each circle, leaving a 1/2-inch border. Brush the edges with beaten egg, fold the dough over the filling, and press to seal.

  9. Egg wash and vent. Arrange the calzones on the baking sheets, brush the tops with egg wash, and cut a few small slits in each to let steam escape.

  10. Bake. Bake for 15–20 minutes until golden brown. Serve warm with marinara for dipping.