Traditional Calzone Recipe

4.5 3 3
Traditional Calzone Recipe
Traditional Calzone Recipe photo by Taste of Home
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Traditional Calzone Recipe

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4.5 3 3
Publisher Photo
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
Recommended: 19 Reuben Recipes
MAKES:
15-20 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 1 hour + standing
MAKES:
15-20 servings
TOTAL TIME:
Prep: 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 bulk 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

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 18x15-in. rectangle. Transfer to a greased 13x9-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 thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares. Yield: 15-20 servings.
Originally published as Traditional Calzone in Taste of Home April/May 2003, p51

Nutritional Facts

1 piece: 390 calories, 22g fat (11g saturated fat), 126mg cholesterol, 685mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 18g protein.

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  • 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 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
  1. 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.
  2. 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 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
  3. 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 thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares. Yield: 15-20 servings.
Originally published as Traditional Calzone in Taste of Home April/May 2003, p51

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MY REVIEW
upmarge User ID: 6718546 134186
Reviewed May. 31, 2012

"I loved this Calzone, however, it is a labor of love in the fast pace of our current lifestyle. I added some caraway seeds to the (Italian) sausage and cheese mixture. It makes a lovely presentation and is excellent cold for a quick "grab a piece on the go" breakfast."

MY REVIEW
kdampier User ID: 1604937 67913
Reviewed Dec. 3, 2011

"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."

MY REVIEW
myeske User ID: 2406331 47105
Reviewed Jan. 20, 2011

"My husband loves this recipe. It is very filling because it is so thick."

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