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Cheese 'n' Sausage Calzones

 Cheese 'n' Sausage Calzones
I love experimenting with recipes. Luckily, my husband likes to sample new foods.—Maryann Kipling, Dayton, Ohio
40 ServingsPrep: 40 min. Bake: 25 min.


  • 2 containers (15 ounces each) ricotta cheese
  • 4 cups (1 pound) shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 2 pounds Johnsonville® Mild Ground Italian Sausage
  • 10 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 cup butter, melted
  • 2 jars (16 ounces each) spaghetti sauce, heated


  • In a large bowl, combine cheeses, oregano and basil; set aside. In a
  • large skillet, saute the onion, green pepper and garlic in oil until
  • tender; add to cheese mixture. In the same skillet, cook sausage
  • over medium heat until no longer pink; drain and stir into cheese
  • mixture.
  • Divide each loaf of dough into four portions; roll each into a 6-in.
  • circle. Spoon 2 tablespoons of filling on half of one circle; fold
  • dough over filling and seal edges. Repeat with remaining dough and
  • filling. Brush with butter. Place on greased baking sheets.
  • Bake at 350° for 25 minutes or until golden brown. Serve with

2 of 2

Cheese 'n' Sausage Calzones (continued)

Directions (continued)

  • spaghetti sauce for dipping. Yield: 40 servings.
Nutritional Facts: 1 serving (1 each) equals 155 calories, 10 g fat (5 g saturated fat), 30 mg cholesterol, 335 mg sodium, 9 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.