Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Assembly and Finishing
Method
Dough
- 1
Activate the yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
- 2
Make the dough
In a large bowl, mix together the flour and salt. Add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
- 3
Knead the dough
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- 4
Filling
- 5
Cook the sausage
In a skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it up into small pieces with a spoon. Drain excess fat.
- 6
Add aromatics and seasoning
Add the minced garlic to the skillet and sauté for 1 minute. Stir in tomato sauce, oregano, red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes, then remove from heat and let cool.
- 7
Prepare the cheese
In a bowl, combine the shredded mozzarella cheese with the cooled sausage-tomato mixture. Mix well to evenly distribute.
Assembly and Finishing
- 8
Preheat the oven
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 9
Divide and roll out dough
Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a circle about 8 inches in diameter.
- 10
Fill and fold
Place a generous amount of the filling on one half of each dough circle, leaving a border. Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly to seal.
- 11
Brush and bake
Transfer calzones to the prepared baking sheet. Brush tops with olive oil and sprinkle with Parmesan cheese if desired. Bake for 15–18 minutes or until golden brown.
- 12
Garnish and serve
Remove from oven and let cool for 5 minutes. Garnish with fresh basil if desired and serve warm.
