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Sausage and Pepper Calzone

A golden-brown Sausage and Pepper Calzone cut in half showing melted cheese and sausage filling.
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Make a satisfying homemade calzone filled with seasoned sausage, sweet peppers, and melted cheese. This recipe includes instructions for assembly and baking.

Ingredients

Scale
  • 1 pound pizza dough, store-bought or homemade
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 large onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup marinara sauce, for dipping

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the sliced onion and bell peppers to the skillet with the sausage. Cook until the vegetables are tender, about 8 to 10 minutes.
  4. Stir in the oregano, garlic powder, salt, and pepper. Remove the mixture from the heat and let it cool slightly.
  5. Divide the pizza dough into two equal pieces. On a lightly floured surface, roll each piece into a rough 10-inch circle.
  6. In a small bowl, mix the mozzarella cheese and ricotta cheese together.
  7. Spoon half of the sausage and pepper mixture onto one half of each dough circle, leaving a 1-inch border around the edge. Top the filling with half of the cheese mixture.
  8. Fold the empty half of the dough over the filling to create a half-moon shape. Crimp the edges firmly together to seal. You can press with a fork for a secure seal.
  9. Place the assembled calzones on the prepared baking sheet. Brush the tops lightly with the beaten egg wash. Cut two small slits in the top of each calzone to allow steam to escape.
  10. Bake for 18 to 22 minutes, or until the crust is golden brown and the filling is hot.
  11. Let the calzones cool for a few minutes before slicing. Serve warm with marinara sauce for dipping.

Notes

  • If you prefer a crispier crust, place a pizza stone in the oven while it preheats.
  • You can prepare the sausage and pepper filling one day ahead and store it in the refrigerator.
  • For extra flavor, brush the baked calzones with melted garlic butter immediately after removing them from the oven.

Nutrition

Find it online: https://cookifyme.com/sausage-and-pepper-calzone-recipe/