Giant Calzone Recipe

Giant Calzone RecipePhoto by: Taste of Home Giant Calzone Recipe Rating 4

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"While the filling ingredients for this impressive calzone are our favorites, you could substitute some of your own. We use the extra sauce for dipping or freeze for another time." If desired, you can make two smaller calzones instead of one large one.

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Giant Calzone Recipe
  • Prep: 25 min. + rising Bake: 40 min.
  • Yield: 6 Servings
    •
25 40 65

Ingredients

  • 1-1/2 cups water (70° to 80°)
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 pound bulk Johnsonville® Ground Sausage
  • 1 can (26 ounces) garlic and herb spaghetti sauce, divided
  • 3 tablespoons grated Parmesan cheese
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 egg, lightly beaten

Directions

  • In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and cool. When bread machine cycle is completed, turn dough onto a lightly floured surface. Roll out to a 15-in. circle. Transfer to a lightly greased baking sheet.
  • Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 in. of edges. Layer with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese. Fold dough over filling and pinch edges to seal.
  • With a sharp knife, make two slashes in dough; brush with egg. Bake at 350° for 40-45 minutes or until golden brown. Let stand for 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Yield: 6 servings.

Nutritional Facts 1 wedge with 1/3 cup sauce equals 719 calories, 26 g fat (9 g saturated fat), 87 mg cholesterol, 2,032 mg sodium, 89 g carbohydrate, 6 g fiber, 30 g protein.

Originally published as Giant Calzone in Taste of Home August/September 2008, p37

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Reviews for Giant Calzone (3)

Giant Calzone Recipe

Giant Calzone

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Reviewed on Sep. 05, 2011 by bkonuch

My two boys, aged 11 and 8, loved this recipe! And it was actually easier than making homemade pizza.


Reviewed on Feb. 19, 2011 by KarenPimentel

My family loved it. I love using the bread maker and the ingredients are perfect for the maker. I also changed the filling such putting pepperoni, or ingredients of a veggie pizza, real mozzarella. I make my own meat tomato sauce alla bolognese.


Reviewed on May. 02, 2009 by ljs1919

 
 
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