Sausage and Pepperoni Cheese Stuffed Calzone |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people. Ingredients:
1 1/2 cups sausage, ground |
1 lb pizza dough, thawed |
1 cup part-skim ricotta cheese, drained well |
4 cups mozzarella cheese, shredded |
1/2 cup parmesan cheese |
1 cup pepperoni slice, cooked |
2 tablespoons italian seasoning |
1 teaspoon crushed red pepper flakes |
1 garlic clove, minced |
2 tablespoons olive oil |
2 tablespoons parmesan cheese, grated, to taste |
2 cups marinara sauce, to dip, heated |
salt and pepper |
Directions:
1. Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
2. In a large grill plan, cook sausage until browned. Drain.
3. In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
4. Roll dough out to a 15 circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
5. Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
6. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
7. Brush with olive oil and sprinkle some parmesan cheese over top.
8. Cut a few slits in the top to allow steam to release.
9. Transfer calzone from pizza pad to pizza stone in oven.
10. Bake 10-15 minutes, until puffed up golden brown.
11. Let stand 5 minutes before serving.
12. Heat the marinara sauce in the microwave for dipping.
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