Real Recipes From Real Home Cooks ®


(2 ratings)
Blue Ribbon Recipe by
Kelsey "Rose" Jones
Mason City, IA

This recipe was in the recipe box belonging to my grandmother 'Mimi'. While it does seem to have a lot of ingredients, it really is not that hard to make and is well worth the effort. It surprised me to find this one because she normally made a lot of Southwestern-type recipes. That is until I got to the end and it had suggestions for making it with a Southwestern flavor! I added that to the bottom of the recipe for you as well.

Blue Ribbon Recipe

A delicious and easy way to make a calzone. Using frozen pre-made bread dough means you can whip them up in no time. Once baked, the dough is light, fluffy, and the perfect vehicle for the filling. Browned Italian sausage adds classic Italian flavor to this calzone. Cottage cheese may sound like an unusual ingredient, but it reminded us of a lasagna filling and makes the filling creamy. A great addition to your next pizza night.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For calzone

  • 1
    frozen bread dough, thawed
  • 1/2 lb
    Italian sausage, browned
  • 1 sm
    onion, finely diced
  • 2 clove
    garlic, diced
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/2 c
    cottage cheese, small curd
  • 1/2 c
    mozzarella cheese, shredded
  • 2 Tbsp
    Parmesan cheese, grated
  • 1
    egg white, slightly beated
  • 1
    egg yolk, slightly beaten with 1 Tbsp milk
  • 8 oz
    tomato sauce

How To Make calzone

Test Kitchen Tips
When sealing the edges make sure you massage and fold the edges until you no longer see a seam. If you see a seam, even if you crimp them with a fork, they will pop open during baking.
  • Browning sausage in a skillet.
    Thaw bread dough overnight. Preheat oven to 425°. Brown Italian sausage in a small skillet.
  • Onion and sauce ingredients simmering with the sausage.
    After browning meat, add onion, garlic, tomato sauce, and spices. Simmer 5 minutes.
  • Shredded mozzarella and cottage cheese added to the skillet.
    Remove from heat and add the cheeses. Set aside to cool slightly while working with bread dough.
  • Bread dough cut into 8 pieces.
    Cut bread dough into eight pieces.
  • Rolling out the bread dough.
    Roll each into a circle (I used an 8 inch).
  • Filling on bread dough and adding egg wash to edges.
    Place 1/3 cup filling into each circle. Brush edges with egg white.
  • Sealing the calzone.
    Fold over and press edges with a fork to seal.
  • Brushing egg yolk on the sealed calzones.
    Cut or prick the top to allow steam to escape. Brush top with beaten egg yolk. Bake 12 minutes or until brown.
  • Inside of a Calzone.
    To make this a Southwestern recipe: Instead of Italian sausage use Mexican sausage or hamburger. Taco seasoning instead of oregano and basil. (Also you can add 1/2 tsp crushed red pepper, if desired) 1 cup of shredded Mexican cheese instead of mozzarella and cottage cheeses. Prepare as above.