Sausage Recipe

Activate yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 3/4 cups of the flour and salt. Make a well in the center.

Once the yeast is foamy, add the olive oil and pour the yeast mixture into the flour. Mix (by hand or mixer on low) until a shaggy dough forms. If dough is sticky, add remaining flour a few tablespoons at a time until dough pulls away from bowl but remains slightly tacky. Dough should be soft and elastic.

Knead the dough by hand on a lightly floured surface for 6–8 minutes or in the stand mixer for 4–5 minutes, until smooth and elastic.

Lightly oil a clean bowl, place the dough in it, turning once to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/4 hours.

After rising, gently deflate the dough and divide into 6 equal portions for 6 medium calzones (or 4 larger). Let the portions rest, covered, for 10 minutes before shaping.

While the dough rises, prepare the filling. Heat a large skillet over medium heat and add 1 tablespoon olive oil (from the Finish section). Add the chopped onion and diced red pepper. Sauté 4–5 minutes until softened and translucent.

Add the garlic and cook 30 seconds until fragrant. Add the sausage (remove casings) and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes.

Stir in the dried oregano, crushed red pepper flakes, salt, and black pepper. Pour in the tomato sauce and simmer 4–6 minutes so the sauce thickens slightly — you want a moist but not watery filling. Taste and adjust seasoning. Remove from heat and let cool 10 minutes.

When slightly cooled, stir in 1/2 cup of the shredded mozzarella and 2 tablespoons of grated Parmesan to bind the filling slightly. If using fresh basil, fold in now.

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. Otherwise, line a baking sheet with parchment paper and lightly dust with semolina or flour.

On a lightly floured surface, roll or stretch one dough portion into a circle about 8–9 inches in diameter and about 1/4 inch thick.

Spoon about 1/3 to 1/2 cup of the sausage filling onto one half of the dough, leaving a 1/2-inch border. Top the filling with about 1/3 cup shredded mozzarella and a sprinkle of Parmesan. Do not overfill — leave room to seal.

Brush the exposed dough edge with a little beaten egg wash (mix egg with 1 tsp water). Fold the empty half of dough over the filling to form a half-moon. Press edges together, then crimp or fold the edges to seal. Use a fork to press the border for extra seal and decoration.

Place the calzone on the prepared baking sheet or pizza peel (if using a stone). Repeat with remaining dough and filling. Lightly brush the tops with egg wash and brush a little olive oil on top to encourage browning.

Use a sharp knife to make two small slits in the top of each calzone to vent steam.

Bake in the preheated oven for 12–16 minutes, until golden brown and the dough is cooked through. If using a pizza stone, transfer calzones to the stone and bake 10–14 minutes.

Remove from oven and let rest 5 minutes before serving. Serve warm with extra warmed tomato sauce or marinara for dipping, and sprinkle additional grated Parmesan and torn basil over the top if desired.