Equipment
- Rolling Pin
Ingredients
- Pizza dough store bought dough or us home made dough (see recipe in menu)
- 4 tbsp Extra-virgin olive oil
- 3 cloves Garlic minced
- 28 oz Canned diced tomato
- 4 tbsp Fresh basil
- 4 oz Ground Italian sausage
- 3 tbsp All-purpose flour or more if needed
- 4 oz Ricotta cheese
- 2 oz Mozzarella cheese shredded
- 4 oz Deli ham chopped
- 4 oz Pepperoni chopped
- 1 tsp Dried oregano
Instructions
- Preheat the oven to 425 degrees.
- If using store bought dough prepare according to the directions on the package for proofing.
- Heat half of the oil in a pot on medium heat, saute the garlic until it is golden brown on both sides, add the tomatoes and bring to a simmer. Season well with salt and pepper, partially cover with a lid and cook for 30 minutes. Remove from the heat stir in the basil and using an immserion blender or stand up blender blend the sauce until it is smooth. Season with salt and pepper to taste and set aside.
- In the meantime, heat a nonstick pan on medium heat. Place the sausage in the pan and cook breaking it up into smaller pieces using a spatula until it is no longer pink. Then set aside.
- Cut the dough into equal portions.
- Clean and dry the counter well. (make sure your hands are dried well before working with the dough) Sprinkle the counter with flour, place the pre-made dough on top of the flour, coating each side so the dough doesnt stick.
- Begin rolling out the dough using a rolling pin to stretch the dough into 1/4 inch thick round potions. Make sure it is being stretched evenly and avoid creating thin spots. (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking)
- In a bowl mix together the ricotta seasoned with salt and pepper to taste, mozzarella, cooked sausage, ham, and pepperoni.
- Fill each dough round evenly with the ricotta mixture. Fold the dough over and crimp the edges using your fingers to create a tight seal. Brush the tops with the remaining olive oil and sprinkle with oregano.
- Place the calzones on a parchment paper lined baking sheet, bake in the oven for 10 minutes, then rotate the pan 180 degrees and bake until the crust is golden brown and crispy, approximately 8 - 10 minutes more.
- Let the calzones sit for 3 - 5 minutes before serving. Serve with a cup of tomato sauce on the side.
Video
Nutrition
Calories: 740kcal | Carbohydrates: 63g | Protein: 31g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 1601mg | Potassium: 482mg | Fiber: 3g | Sugar: 11g | Vitamin A: 759IU | Vitamin C: 36mg | Calcium: 339mg | Iron: 5mg
Meat Lovers Calzone
Equipment
- Rolling Pin
Ingredients
- Pizza dough store bought dough or us home made dough (see recipe in menu)
- 4 tbsp Extra-virgin olive oil
- 3 cloves Garlic minced
- 28 oz Canned diced tomato
- 4 tbsp Fresh basil
- 4 oz Ground Italian sausage
- 3 tbsp All-purpose flour or more if needed
- 4 oz Ricotta cheese
- 2 oz Mozzarella cheese shredded
- 4 oz Deli ham chopped
- 4 oz Pepperoni chopped
- 1 tsp Dried oregano
Instructions
- Preheat the oven to 425 degrees.
- If using store bought dough prepare according to the directions on the package for proofing.
- Heat half of the oil in a pot on medium heat, saute the garlic until it is golden brown on both sides, add the tomatoes and bring to a simmer. Season well with salt and pepper, partially cover with a lid and cook for 30 minutes. Remove from the heat stir in the basil and using an immserion blender or stand up blender blend the sauce until it is smooth. Season with salt and pepper to taste and set aside.
- In the meantime, heat a nonstick pan on medium heat. Place the sausage in the pan and cook breaking it up into smaller pieces using a spatula until it is no longer pink. Then set aside.
- Cut the dough into equal portions.
- Clean and dry the counter well. (make sure your hands are dried well before working with the dough) Sprinkle the counter with flour, place the pre-made dough on top of the flour, coating each side so the dough doesnt stick.
- Begin rolling out the dough using a rolling pin to stretch the dough into 1/4 inch thick round potions. Make sure it is being stretched evenly and avoid creating thin spots. (if the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking)
- In a bowl mix together the ricotta seasoned with salt and pepper to taste, mozzarella, cooked sausage, ham, and pepperoni.
- Fill each dough round evenly with the ricotta mixture. Fold the dough over and crimp the edges using your fingers to create a tight seal. Brush the tops with the remaining olive oil and sprinkle with oregano.
- Place the calzones on a parchment paper lined baking sheet, bake in the oven for 10 minutes, then rotate the pan 180 degrees and bake until the crust is golden brown and crispy, approximately 8 - 10 minutes more.
- Let the calzones sit for 3 - 5 minutes before serving. Serve with a cup of tomato sauce on the side.
Video
Nutrition
Calories: 740kcalCarbohydrates: 63gProtein: 31gFat: 41gSaturated Fat: 16gCholesterol: 88mgSodium: 1601mgPotassium: 482mgFiber: 3gSugar: 11gVitamin A: 759IUVitamin C: 36mgCalcium: 339mgIron: 5mg
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