Folded Sausage Pizza Calzones with Warm Marinara

Calzone, Italian for stocking, tucks pizza favorites into a sealed golden pocket of dough. These versions fold in crumbled Italian sausage, pepperoni, and cheeses, then meet warm marinara and basil at the table.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 620 cal
• 28g protein
• 52g carbs
• 32g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb pizza dough
• 12 oz Italian sausage
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 large egg
• 1 1/3 cups marinara sauce
• 8 leaves fresh basil leaves
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large baking sheet with parchment paper. Lightly flour a clean work surface so the dough will not stick while you shape the calzones.
2. 2Remove the sausage from its casings if needed and crumble it into a large skillet set over medium heat. Cook, breaking it into small pieces with a wooden spoon, until fully browned and no pink remains, about 8 to 10 minutes. Drain excess fat and let the sausage cool slightly.
3. 3In a medium bowl stir together the cooked sausage, pizza sauce, mozzarella, Parmesan, pepperoni, garlic powder, oregano, salt, and black pepper until everything is evenly coated and the cheese begins to cling to the meat.
4. 4Divide the pizza dough into four equal pieces and roll each into an 8-inch circle about 1/4-inch thick. Spoon a generous mound of the sausage-pizza filling onto one half of each circle, leaving a 1-inch border clear the edge.
5. 5Fold the empty half of dough over the filling to form a half-moon shape. Press the edges firmly together, then crimp and seal with a fork so no filling can escape during baking.
6. 6Transfer the sealed calzones to the prepared baking sheet. Whisk the egg with a splash of water to make an egg wash and brush it lightly over the tops of each calzone for a glossy golden finish.
7. 7Cut two or three small steam vents in the top of each calzone with a sharp knife. Drizzle or brush the remaining olive oil over the surfaces so the crust crisps evenly.
8. 8Bake for 18 to 22 minutes, rotating the pan halfway through, until the crusts are deep golden brown, puffed, and sound hollow when tapped on the bottom.
9. 9While the calzones bake, warm the marinara sauce in a small saucepan over low heat until gently simmering, about 5 minutes. Tear the fresh basil leaves and stir them in just before serving so they stay bright.
10. 10Remove the calzones from the oven and let them rest on the baking sheet for 5 minutes so the molten cheese filling settles. Serve each calzone whole or halved with a side of the warm marinara for dipping.