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Traditional Calzone Recipe

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Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.—Joanne DiGirolamo, Des Plaines, Illinois

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Traditional Calzone Recipe

Prep: 40 min. + rising Bake: 1 hour + standing

Yield: 15-20 Servings

40 60 100

Ingredients

5-1/2 to 6 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon dried parsley flakes
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1-1/4 cups water
10 tablespoons butter
2 eggs
FILLING:
3 pounds bulk Johnsonville® Ground Sausage
3 cartons (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Romano cheese
3 eggs, lightly beaten
1/4 cup dried parsley flakes
EGG WASH:
1 egg
2 tablespoons water

Directions

In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes.
Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18-in. x 15-in. rectangle. Transfer to a greased 13-in. x 9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a meat thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares. Yield: 15-20 servings.

Nutritional Facts 1 serving (1 piece) equals 390 calories, 22 g fat (11 g saturated fat), 126 mg cholesterol, 685 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Traditional Calzone in Taste of Home April/May 2003, p51

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Reviews for Traditional Calzone (2)

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Traditional Calzone

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Reviewed on Dec. 03, 2011 by kdampier

This is a great recipe that can feed a crowd! I have used bought garlic and herb pizza dough to make it easier, it is almost as good. I also serve it with a warmed pizza sauce on the side.