[X]

Home > Recipes > Giant Calzone

Giant Calzone Recipe

Giant Calzone Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

"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.

This recipe is:

Contest Winning

[X]

Rate Giant Calzone Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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.
Preheat oven to 350°. 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 40-45 minutes or until golden brown. Let stand 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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Giant Calzone

Giant Calzone

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 25, 2013 by kayvie

Awesome

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