Dinner / Sandwiches, burgers & pizza
Ricotta and Sausage Calzones
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Dough folded over ricotta, mozzarella and sausage, crimped shut and brushed with egg until it shines. Don't overfill, or the filling escapes, and whoever gets the one that burst will call it their favorite anyway.
The short version
Roll four rounds of dough, fill half of each with seasoned ricotta, mozzarella and cooked sausage, fold, crimp and vent. Brush with egg, bake on a preheated sheet at 475°F for 15 to 20 minutes. Don't overfill, or they burst.
What makes ours better
small changes, very loud compliments
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Drain and season the ricotta. Plain ricotta weeps in the oven and leaves a wet pocket. Draining it and mixing in Parmesan and herbs gives a thick, creamy filling that's already seasoned.
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Bake on a preheated sheet. Sliding the calzones onto a hot pan starts the bottom crust cooking right away, so it browns instead of steaming.
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Egg wash and small vents. The egg gives a glossy, deep gold crust. Four short cuts let steam out without letting the filling run.
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Cook the fillings first. Raw sausage or vegetables release water inside the dough. Cooked, drained fillings keep the crust crisp.
What you need
check the pantry before you promise anyone
- Flour or semolina2 tablespoons
- Whole-milk ricotta1 cup
- Grated Parmesan⅓ cup
- Dried oregano1 teaspoon
- Low-moisture mozzarella8 ounces
- Egg1 large
- Marinara or /pizza-sauce1½ cups
Dough
Filling
To finish
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Heat the oven
Put a rimmed baking sheet on the middle rack and heat the oven to 475°F for at least 20 minutes. If the dough has been in the fridge, take it out now so it can relax.
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Mix the filling
Stir the drained ricotta with the Parmesan, oregano, garlic powder, salt and pepper. Keep the mozzarella and sausage separate.
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Divide and roll
Cut the dough into 4 equal pieces and shape each into a ball. Rest 10 minutes. On a floured counter, roll each into a 9-inch round, setting each on its own square of parchment.
If the dough springs back, cover it and rest another 5 minutes, then roll again.
About 10 min. Cook mode has a timer for this step.
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Fill half of each round
On one half of each round, leaving a ½-inch border, spread a quarter of the ricotta, then a quarter of the mozzarella and sausage.
Resist piling it high. An overfilled calzone is the one that bursts.
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Fold and crimp
Dab a fingertip of water along the border, fold the bare half over and press the edges together. Crimp with a fork, or roll and pinch the edge, so it's fully sealed.
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Wash and vent
Brush the tops with the egg wash. Cut four small slits, about ½ inch long, in each one.
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Bake
Slide the calzones, still on parchment, onto the hot sheet. Bake until deep golden brown and puffed, 15 to 20 minutes. Rest 5 minutes before cutting, since the filling is molten. Serve with warm marinara.
About 18 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Bake all four on one large sheet if it fits with space between them, or bake in two batches; the first batch keeps well in a 200°F oven.
- Fillings to try include ham and mozzarella, spinach (squeezed dry) with ricotta, pepperoni with extra mozzarella, or sautéed mushrooms and onions.
- To freeze unbaked, wrap the filled, unwashed calzones tightly. Thaw overnight in the fridge, then wash, vent and bake, adding a few minutes.
- Storage. Fridge, 3 days. Freezer, baked and wrapped, 2 months. Reheat at 375°F for 12 to 15 minutes, or until hot in the center.
Questions, answered
asked and answered at the kitchen counter
Can I use store-bought pizza dough for calzones?
Yes. Use about 1½ pounds, let it come to room temperature for 30 minutes, and divide into 4. Our overnight pizza dough works the same way.
Why did my calzone burst?
Usually overfilling, an open seam, or no vents. Keep a ½-inch clean border, seal it firmly and cut the slits.
What's the difference between a calzone and a stromboli?
A calzone is a folded-over half-moon filled with ricotta and mozzarella. A stromboli is a rolled log with sliced meats and cheese, (see italian stromboli with garlic oil).
Why is my calzone soggy inside?
Wet fillings. Drain the ricotta, cook and drain meats and vegetables, and keep sauce on the side for dipping rather than inside.
Can I make calzones ahead?
Fill and seal them up to a day ahead and refrigerate on parchment. Wash, vent and bake straight from the fridge, adding 3 to 5 minutes.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.