Home Recipes Dishes & Beverages Calzones & Stromboli

Cheese ‘n’ Sausage Calzones

Name: Cheese 'n' Sausage Calzones
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 40 servings.
Cuisine: Europe, Italian
Ingredients: 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 bulk Italian sausage; 10 loaves (1 pound each) frozen bread dough, thawed; 1/2 cup butter, melted; 2 jars (16 ounces each) spaghetti sauce, heated

Add a Review

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 25 min.

Makes

40 servings

I love experimenting with recipes. Luckily, my husband likes to sample new foods, and this easy calzone recipe is great for dinner. —Maryann Kipling, Dayton, Ohio

Cheese 'n' Sausage Calzones Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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 bulk Italian sausage
10 loaves (1 pound each) frozen bread dough, thawed
1/2 cup butter, melted
2 jars (16 ounces each) spaghetti sauce, heated

Directions

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 spaghetti sauce for dipping.

Test Kitchen Tips

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.

Try all 100 of these new and traditional Italian recipes.

Nutrition Facts

1 calzone: 155 calories, 10g fat (5g saturated fat), 30mg cholesterol, 335mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 8g protein.

Cheese ‘n’ Sausage Calzones

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home