A calzone, like pizza, originated in Naples. Translated as "pants legs," it represents a sort of "walk-around" form of pizza that could be eaten without utensils. Calzones were most often made with standard pizza fillings, like mozzarella, tomatoes, and more, but also could contain more complex fillings. Yummy and convenient, calzones are a favorite today, which is why we’ve provided a recipe for a sausage calzone!
• 2 pounds fresh deli pizza dough pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 pounds ground sweet Italian sausage,
• 2 (28 oz.) cans whole San Marzano tomatoes, drained
• 2 garlic cloves, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 16 ounces pre-shredded low-moisture part-skim mozzarella
• 2 large eggs, lightly beaten
• 1 teaspoon water
1. Place 2 large rimmed baking sheets in the oven. Preheat oven to 450 degrees F, leaving pans in the oven. Place pizza dough pieces on a lightly floured surface, and cover with plastic wrap. Let stand.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage and cook, stirring often, until browned and crumbled, about 10 minutes.
3. Stir in tomatoes, crushing with a wooden spoon. Add garlic, basil, parsley, oregano, salt, and pepper, and bring to boil over medium-high. Reduce heat to medium, and simmer for 10 minutes.
4. Cut each pizza dough piece into 4 equal portions. Roll each portion to an 8-inch circle on a lightly floured surface. Transfer 4 of the dough circles to a large piece of parchment paper. Transfer remaining 4 dough circles to another large piece of parchment paper.
5. Spread 3/4 cup of sausage mixture over half of each dough circle. Top each with 1/2 cup shredded mozzarella. Whisk together egg and water; brush a small amount of egg mixture around the edges of each dough circle. Fold dough over the filling, pressing and crimping edges to seal.
6. Carefully slide 1 parchment paper piece with unbaked calzones onto a hot baking sheet; repeat with remaining unbaked calzones and hot baking sheet. Brush tops of calzones with the remaining 2 tablespoons oil. Bake in the preheated oven until dough is golden brown and crisp, 18 to 20 minutes, switching pans top rack to bottom rack halfway through baking. Let stand 5 minutes.
Mix-up something scrumptious tonight with this special recipe provided to you by The Augusta Apartments in Houston, Texas, and put our updated, fully equipped kitchens to good use!