Calzone with Ricotta and Sausage

Calzone takes its name from the Italian word for stocking, a Neapolitan idea of pizza dough folded into a sealed pocket. This hearty version stuffs mild or hot Italian sausage with creamy ricotta, mozzarella, and herbs before a hot oven bake.

Serves 4

Estimate for one serving

• 680 cal
• 32g protein
• 52g carbs
• 38g fat
• 3g fiber

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Ingredients

• 1 lb (store-bought or homemade, at room pizza dough
• 12 oz (casings removed) Italian sausage (mild or hot)
• 1 1/2 cups (15 oz container) ricotta cheese
• 1 1/2 cups (shredded) mozzarella cheese
• 1/4 cup (grated) Parmesan cheese
• 1 (large, for egg wash) egg
• 2 cloves (minced) garlic
• 1 tsp dried oregano
• 1/4 cup (chopped) fresh basil
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups (for serving) marinara sauce

Instructions

1. 1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly dust with cornmeal or flour.
2. 2In a skillet over medium heat, add olive oil. Cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat and set aside to cool slightly.
3. 3In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, minced garlic, oregano, chopped basil, salt, and black pepper. Stir until well mixed. Fold in the cooled sausage.
4. 4Divide the pizza dough into 2 equal portions. On a lightly floured surface, roll each portion into a 10-12 inch circle about 1/4 inch thick.
5. 5Spread half the ricotta-sausage filling over one half of each dough circle, leaving a 1-inch border. Sprinkle the remaining mozzarella over the filling.
6. 6Fold the empty half of the dough over the filling to form a semicircle. Pinch and crimp the edges firmly to seal, or use a fork to press the edges together.
7. 7Beat the egg with water. Brush the top of each calzone with the egg wash. Cut 2-small slits in the top of each calzone to allow steam to escape.
8. 8Transfer calzones to the prepared baking sheet. Bake for 18-22 minutes until deep golden brown and crisp.
9. 9Remove from oven and let rest 5 minutes before slicing each calzone in half.
10. 10Warm the marinara sauce and serve alongside the calzones for dipping.