Sausage Pizza Calzones with Marinara Dip

Calzone, Italian for “stocking,” began as Naples’ portable fold of pizza dough around a hearty filling. These sausage versions tuck mozzarella, ricotta, pepperoni, and peppers inside golden pockets, ready for a warm marinara dip.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 690 cal
• 34g protein
• 58g carbs
• 35g fat
• 3g fiber

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Ingredients

• 1.5 lb pizza dough
• 1 lb Italian sausage
• 1 cup plus 1 cup for dipping pizza sauce
• 2.5 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1/2 cup chopped pepperoni
• 1/2 cup diced green bell pepper
• 1/3 cup diced onion
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 beaten egg
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line two baking sheets with parchment. Divide the dough into four equal balls and let them rest under a towel for 10 minutes.
2. 2Cook the sausage in a skillet over medium heat with the diced onion and bell pepper until the meat is browned and the vegetables soften, about 9 minutes. Drain well and cool slightly.
3. 3In a bowl combine the cooled sausage mixture with pizza sauce, mozzarella, ricotta, chopped pepperoni, garlic powder, Italian seasoning, salt, and red pepper flakes. Mix until the filling is cohesive.
4. 4On a lightly floured surface roll each dough ball into an 8-inch circle. Spoon a generous mound of filling onto one half of each circle, leaving a 1-inch border.
5. 5Fold the empty half over the filling to form a half-moon. Press the edges firmly, then crimp with a fork or roll and pinch to seal tightly so nothing leaks.
6. 6Transfer the calzones to the prepared sheets. Brush the tops with beaten egg and sprinkle with Parmesan. Cut two small steam vents in the top of each.
7. 7Bake 18 to 22 minutes, rotating the pans halfway, until the crusts are deep golden brown and firm to the touch. The bottoms should sound hollow when tapped.
8. 8While the calzones bake, warm the remaining pizza sauce in a small saucepan over low heat for dipping.
9. 9Let the calzones cool 5 minutes on the sheet so the cheese sets slightly, then serve each with a side of warm marinara for dunking.