Francine Lizotte


Instead of pizza go for Calzone! With a crispy, tender crust filled with all your favorite toppings, these pizza pockets are perfect to enjoy anywhere!


☆☆☆☆☆ 0 votes

4 calzones
20 Min
15 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 3/4 c
    red onions, finely chopped
  • 3/4 c
    red peppers, finely chopped
  • 1 1/2 c
    mushrooms, sliced
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    cloves garlic, pressed
  • 3/4 c
    andouille sausage, thinly sliced and quartered
  • 3/4 c
    garlic sausage, thinly sliced and quartered
  • 1/2 tsp
    italian seasoning
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1 Tbsp
    fresh parsley, chopped
  • 6 Tbsp
    pizza sauce
  • 1
    recipe pizza dough, such as my easy-cheesy herb pizza dough
  • 2 c
    marble cheese, grated (substitute aged cheddar white & yellow)
  • ·
    corn meal, for dusting
  • ·
    egg wash (1 egg yolk mixed with 1 tbsp. milk)
  • ·
    parmesan cheese, for sprinkling
  • 1 c
    marinara sauce, for dipping

How to Make Calzone


  1. Preheat oven to 400ºF. In a large skillet over medium heat, add oil and when hot, add onion, red pepper and mushrooms; season with freshly ground black pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes.
  2. Transfer meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside.
  3. On a floured work surface, place dough and pull under to form a ball; divide into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter. Spread meat mixture over half side of the dough, leaving at least 1” of the edge; top cheese over meat mixture. Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep in place. Take the extra dough and fold it over, going around, crimping it to seal the edge.
  4. Sprinkle corn meal on a baking sheet, lined with silpat. Using a bench scraper, carefully transfer calzone on prepared baking sheet. Make air vents with the tip of a knife. Brush an egg wash over and sprinkle lightly with parmesan cheese. Bake for 15-20 minutes or until golden. Let it rest for 10 minutes before slicing. Cut in half and serve with a side of marinara sauce and salad. Makes 4 calzones
  5. To view this recipe on YouTube, click on this link >>>>

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