Calzone Special Recipe

Mix and knead dough

In a large bowl combine 4 cups flour, 2 tsp instant yeast, 2 tsp salt and 1 tbsp sugar. Stir to combine. Add 1 1/2 cups warm water (about 105–115°F) and 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). If dough is too sticky add up to 1/4 cup flour gradually.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Cook sausage and beef (if not pre-cooked)

If sausage and ground beef are raw, heat a skillet over medium heat, brown sausage and beef until cooked through, breaking into crumbles. Drain excess fat and set aside to cool slightly.

Sauté veggies

In a skillet heat 1 tbsp olive oil over medium-high. Add 2 minced garlic cloves, 1/2 cup chopped onion, 1/2 cup chopped green pepper and 1 cup sliced mushrooms. Sauté 4–6 minutes until vegetables are softened and mushrooms release their moisture. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/2 cup sliced black olives, then remove from heat and let cool slightly.

Combine meats and veggies

In a bowl combine cooked crumbled sausage (1 cup), cooked ground beef (1 cup), 1 cup sliced pepperoni and 1 cup diced Canadian bacon with the sautéed vegetables. Mix gently to distribute evenly; allow filling to cool to warm (not hot) before assembling so it doesn't break down the ricotta.

Prepare cheese mixture

In a medium bowl combine 1 cup ricotta, 1/4 cup grated Parmesan, 1 tsp dried oregano and 1/4 tsp red pepper flakes (if using). Stir until smooth. Fold in 1/2 cup of the shredded mozzarella to temper texture—reserve the remaining 1 1/2 cups mozzarella for filling and topping.

Portion sauce

Have 1 cup pizza sauce ready; you will use about 2–3 tbsp per calzone when assembling and the rest for dipping or brushing inside as desired.

Divide dough

Punch down risen dough and turn onto a floured surface. Divide into 6 equal portions for medium calzones (about 8–10 oz each). Let portions rest 10 minutes covered.

Shape dough

On a lightly floured surface, roll each portion into a 7–8 inch circle about 1/8–1/4 inch thick, leaving a slightly thicker rim to seal.

Fill

On one half of each dough circle spread 2–3 tbsp pizza sauce, leaving a 1/2 inch border. Spoon about 2–3 tbsp ricotta mixture over the sauce, then add a generous handful (about 1/3 to 1/2 cup) of shredded mozzarella. Top with an even portion of the meat/vegetable mixture (about 3/4 cup) making sure not to overfill so it can be sealed.

Seal

Brush the exposed border with a little water or egg wash (see below). Fold the empty half over the filling to create a half-moon. Press edges firmly, then crimp with a fork or roll the edge to seal tightly to prevent leaking.

Egg wash and vents

Preheat oven to 425°F (220°C). Whisk 1 large egg with 1 tsp water to make egg wash. Place calzones on a parchment-lined baking sheet. Brush each calzone lightly with egg wash, brush a little olive oil on top if desired, and cut 2 small slits or poke vents in top to allow steam to escape. Sprinkle remaining shredded mozzarella lightly over the top if you like a melty top layer.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway through, until the calzones are golden brown and the dough is cooked through. Internal filling should be hot and cheeses melted.

Rest and garnish

Remove from oven and let calzones rest 5 minutes before serving to allow filling to set. Sprinkle with chopped fresh parsley (optional) and serve with warmed extra pizza sauce for dipping.