Description
Golden, crispy calzones filled with melty cheese, savory sausage, and vegetables. These traditional Italian hand pies are customizable, freezer-friendly, and perfect for family meals or make-ahead lunches.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour
- 1 packet (7 g) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/4 cups (300 ml) warm water
- 2 tablespoons olive oil
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (250 g) ricotta cheese
- 1 cup (240 ml) marinara sauce
- 1 cup cooked chicken sausage, sliced or crumbled
- 1/2 cup sautéed mushrooms
- 1/2 cup chopped bell peppers
- 1/2 cup sautéed spinach
- 1 large egg, beaten (for brushing)
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, then mix until a dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
- Prepare fillings: cook sausage and sauté vegetables. Set aside to cool.
- Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.
- Divide dough into 8 pieces. Roll each into an 8-inch circle.
- Spread sauce on half of each circle, add mozzarella, ricotta, and fillings. Leave a 1-inch border.
- Fold over to form a half-moon. Seal and crimp edges with a fork. Cut small vents on top and brush with beaten egg.
- Place on baking sheet and bake for 12–15 minutes until golden brown. Cool for 5 minutes before serving.
Notes
- Use whole wheat flour for a heartier dough.
- Mini calzones are great for kids or appetizers.
- Don’t overfill—this helps avoid leaks during baking.
- Brush with olive oil instead of egg for a vegan option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
