Italian Sausage Calzones

Amy Herald


You can freeze unbaked calzones by placing them in a single layer on a baking sheet lined with freezer paper. When they are completely frozen, transfer to a zip-lock bag. You can keep frozen for up to 3 months. To cook calzones from frozen, preheat oven to 400° and bake for 30 minutes.


☆☆☆☆☆ 0 votes

1 Hr
20 Min


  • 2 1/4 tsp
    dry, jarred yeast
  • 1 c
    warm water
  • 1 tsp
  • 1/4 c
    olive oil
  • 3 c
    all purpose flour
  • 1/2 lb
    italian sausage, cooked, crumbled and drained
  • 2 c
    mozzarella cheese
  • 1 can(s)
    (6 oz.) tomato paste
  • 1 can(s)
    (8 oz.) tomato sauce
  • 1 1/2 tsp
    dried italian seasoning
  • 1
    egg white, slightly beaten
  • 1 tsp
    sesame seeds

How to Make Italian Sausage Calzones


  1. Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, salt, oil and 1 cup flour in a large bowl. Gradually stir in enough remaining flour to make a stiff dough.
  2. Turn dough out onto a floured surface and knead until fmooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
  3. Punch dough down; Separate into 4 pieces. Roll each piece into balls and roll flat.
  4. Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray; set aside.
  5. Combine sausage, cheese, tomato paste, and Italian seasoning; mix well. Spread mixture in center of each piece of dough. Fold over filling, overlapping edges. Pinch ends together
  6. Mix the egg whites with water and brush the top of each calzone with egg white mixture and sprinkle sesame seeds.
  7. Place lightly on Prepared baking sheet. Bake until 15 to 20 minutes or until the calzones are golden brown. Let the calzones cool for a few minutes before serving.

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About Italian Sausage Calzones

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