Stallion Calzone Recipe

If using refrigerated dough, remove from fridge 30–60 minutes before baking to come to room temperature. Preheat oven to 475°F (245°C) and place a pizza stone or inverted baking sheet in the oven to heat for at least 20 minutes. Lightly dust a work surface with the 1/4 cup flour.

Divide dough (if large) into 2 equal portions for two medium calzones or keep whole for one large calzone. On the floured surface, stretch or roll each dough piece into a 9–10 inch circle, about 1/4 inch thick.

Caramelize onions and cook sausage

Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onions are soft and deeply golden, about 15–20 minutes. If they begin to stick, add 1–2 tbsp water to deglaze the pan.

Push the onions to one side of the pan and add the Italian sausage (removed from casings). Break the sausage into small pieces with a spatula, cook until browned and cooked through, about 6–8 minutes. Stir the onions and sausage together, add the minced garlic and cook 30–60 seconds more until fragrant. Remove from heat and let cool 5 minutes.

Prepare cheese mixture

In a mixing bowl combine ricotta, goat cheese, shredded mozzarella (reserve a small handful for topping if desired), grated Parmesan, red pepper flakes, salt, and black pepper. Stir until uniform. Fold in the cooled sausage and caramelized onion mixture, roasted red peppers, and sliced sweet peppers. Stir in sliced basil if using.

Taste a small spoonful and adjust seasoning with salt and pepper as needed. The mixture should be moist but not watery; if very wet, drain for a few minutes in a fine sieve or add another 1–2 tbsp ricotta to balance.

Line a baking sheet with parchment or use a pizza peel dusted with semolina or flour. Place a stretched dough round on the work surface. Spoon about 3/4 to 1 cup of the filling onto one half of each dough round, leaving a 1-inch border around the edge. Do not overfill to avoid bursting.

Brush the exposed dough border lightly with olive oil or a beaten egg wash (1 egg + 1 tsp water). Fold the empty half of dough over the filling to create a semicircle. Press the edges together firmly, then crimp or fold the edge to seal. Use a fork to press down the seam if desired.

Transfer the calzone to the preheated pizza stone or baking sheet. Using a sharp knife or blade, make 2–3 small slits or a single 2-inch vent on top to release steam during baking.

Brush the top of each calzone with the egg wash for a glossy, golden finish. If you reserved some shredded mozzarella, sprinkle a little on top around the vents.

Bake on the preheated stone or sheet for 12–18 minutes for medium calzones (longer for larger), until the crust is deep golden and internal temperature reaches 165°F (74°C). Rotate halfway through baking for even color.

Remove from oven and let rest 5 minutes before serving so the filling sets. Transfer to a cutting board and slice or serve whole.

Warm the marinara in a small saucepan over low heat with 1 tsp olive oil until simmering. Spoon into a small ramekin and garnish with chopped parsley or basil if desired.