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Traditional Calzone

 Traditional Calzone
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
15-20 ServingsPrep: 40 min. + rising Bake: 1 hour + standing

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 Johnsonville® Mild Ground Italian 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

2 of 2

Traditional Calzone (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.