4.8 from 60 votes
Sausage and Cheese Calzone
The Sausage and Cheese Calzone features a homemade yeast dough enveloping a hearty filling of cooked ground pork sausage mixed with diced red and green bell peppers and sliced mushrooms. Mozzarella cheese adds a creamy, melted finish inside the calzone. The dough is rolled out into 12-inch circles, filled generously, then folded and sealed before baking, resulting in a crisp, golden crust encasing a savory, juicy filling.
Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 40 mins
Servings:
4
large calzones
Calories:
358 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
Dough
- 1 tablespoon instant dry yeast
- 1 tablespoon brown sugar
- 1 teaspoons salt
- 1 1/3 cups water approx. 105 degrees F, warm
- 2 tablespoons olive oil
- 3 to 3 1/2 cups all-purpose flour
Filling
- 1 pound ground pork sausage
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 8 ounces white mushrooms sliced, or cremini mushrooms
- 2 cups mozzarella cheese shredded
Instructions
- In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, olive oil, and flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
- Let rise in a lightly greased bowl, covered, for 1 hour, until doubled in size.
- Meanwhile, make the filling. Heat a large heavy skillet over medium-high heat. Add in sausage and cook 5 minutes. Use a spatula to break up the sausage into crumbles. After 5 minutes, add in the bell peppers and mushrooms. Continue to saute until vegetables are tender crisp and sausage is cooked through, about 5 minutes.
- Divide the dough into 4 equal pieces. Roll into circles with a 12-inch diameter. Spoon the sausage mixture onto one half of the dough, leaving a 1 inch edge. Top with 1/2 cup cheese per calzone. Fold the dough over the filling and seal the edges.
- Transfer stuffed calzones to a lightly greased baking sheet. Use a sharp knife to make three slits in the top of each calzone to allow steam to vent.
- Bake in a 400 degree oven for 15 to 20 minutes until bread is golden brown. Serve hot.
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Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
9g
(3%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Cholesterol
64mg
(21%)
Sodium
1122mg
(47%)
Potassium
417mg
(9%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1440IU
(29%)
Vitamin C
63.1mg
(70%)
Calcium
288mg
(29%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4 large calzones
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1122mg | 47% |
| Potassium | 417mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 63.1mg | 70% |
| Calcium | 288mg | 29% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.