Calzone Recipe

Whisk lukewarm water, sugar and yeast in a small bowl. Let sit 5–7 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add yeast mixture and 2 tbsp olive oil.

Mix on low until dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tsp water.

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 to 1 hour 15 minutes.

Punch down dough, divide into 4 equal portions (about 8–9 oz each) for large calzones. Let rest, covered, 15 minutes before shaping.

Cook the sausage

Heat 1 tbsp olive oil in a skillet over medium heat. Add the Italian sausage (removed from casing) and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat on a paper towel-lined plate.

Wilt and drain spinach

In the same skillet, add minced garlic and sauté about 30 seconds until fragrant. Add fresh spinach and cook, stirring, until wilted, about 2–3 minutes. Remove from heat and transfer spinach and garlic to a fine-mesh strainer or squeeze in a clean kitchen towel to remove excess moisture. Chop coarsely if large.

Combine filling

In a mixing bowl, combine cooked sausage, squeezed spinach, ricotta, 1.5 cups shredded mozzarella (reserve 0.5 cup for sprinkling inside or on top), grated Parmesan, egg, red pepper flakes, dried oregano, black pepper, and 0.5 tsp salt. Stir until evenly combined. Taste and adjust seasoning (add more salt or pepper if needed).

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well. Line a baking sheet with parchment or lightly flour a peel.

On a lightly floured surface, roll each dough ball into a 9–10 inch circle, keeping the center slightly thicker than the edges so the calzone holds filling without tearing.

Spoon 1/4 cup marinara sauce onto one half of each dough circle, leaving a 1-inch border. Spread sauce gently—do not over-sauce or it will leak.

Divide filling into 4 portions and mound each portion on top of the sauce. Sprinkle the reserved 0.5 cup shredded mozzarella evenly over the filling.

Brush the exposed dough edge with a little water or beaten egg to help seal. Fold the other half of the dough over the filling to form a semicircle. Press the edges together, then crimp or roll and pinch to seal completely. Use a fork or crimping technique to secure.

If desired, use a small sharp knife to cut 2 small vents in the top of each calzone to allow steam to escape.

Place calzones seam-side down on the prepared baking sheet or pizza peel. Brush tops with egg wash (or 1 tbsp olive oil for a less shiny finish).

Bake in the preheated oven for 12–16 minutes, rotating halfway, until golden brown and the internal temperature reaches about 200°F (93°C). If using a stone, slide calzones directly onto the stone for a crisper bottom.

Remove from oven and let rest 5 minutes. Serve each calzone with remaining marinara sauce warmed on the side and garnish with chopped fresh basil if using.