Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 pound Italian sausage, casings removed
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon olive oil
- Salt and pepper to taste
- Flour for dusting
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a skillet over medium-high heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat and set aside.
3. In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, olive oil, salt, and pepper until well combined.
4. On a lightly floured surface, roll out the pizza dough into a large rectangle, about 1/4 inch thick.
5. Cut the dough into 4 equal squares.
6. Spoon the ricotta mixture onto one half of each square, leaving a 1/2 inch border around the edges.
7. Top the ricotta mixture with the cooked sausage.
8. Fold the other half of the dough over the filling and press the edges together to seal.
9. Use a fork to crimp the edges of the calzones.
10. Place the calzones on a baking sheet lined with parchment paper.
11. Brush the tops of the calzones with the beaten egg.
12. Bake for 20-25 minutes, or until the calzones are golden brown and cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 33g
Carbohydrates: 44g
Protein: 29g
Sodium: 1270mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the Italian sausage.
- Any type of shredded cheese can be used in place of the mozzarella.
- Pesto or marinara sauce can be added to the ricotta mixture for extra flavor.
Variations:
- Add chopped vegetables such as bell peppers, onions, or mushrooms to the filling.
- Use different types of sausage such as chorizo or breakfast sausage.
- Make mini calzones by cutting the dough into smaller squares and adjusting the filling accordingly.
Tips and tricks:
- Make sure to seal the edges of the calzones well to prevent the filling from leaking out.
- Use a pizza cutter to cut the calzones into halves or quarters for serving.
- Serve with a side of marinara sauce for dipping.
Storage instructions:
Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the calzones on a baking sheet and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the calzones on a platter with a side of marinara sauce and garnish with fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the calzones are not sealing well, use a little water to moisten the edges of the dough before pressing them together.
- If the calzones are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Calzones originated in Naples, Italy and are a popular street food in many parts of Italy.
Flavor profiles:
The combination of the savory Italian sausage and creamy ricotta cheese creates a rich and flavorful filling for the calzones.
Serving suggestions:
Serve the calzones hot and fresh out of the oven for the best flavor and texture.
Related Categories
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Region: Italian
Taste: Savory, Cheesy, Meaty, Tangy, Herbaceous