My family loves pizza, I guess what family doesn’t. Calzones to me are like pizza pockets, they are easy to prepare and freeze ahead of time and can be made in such a variety of ways. right now my children have developed a love of sausage. Though they don’t get it frequently if they know we will be having pizza they request sausage. So when I made Calzones for our anniversary last week, they requested, sausage!
This recipe makes 12 Calzones. If you wish to you can cut it in half to make 6 but I would prefer the leftovers or to freeze some.
For the crusts, I make my honey whole wheat pizza crust recipe here.
Ingredients needed for the crust:
- 5 Cups White Whole Wheat Flour
- 3 Teaspoons of White Whole Wheat Flour or Cornmeal
- 1 1/4 Cup of Warm Water
- 2 1/4 Teaspoons of Yeast (1 Packet if you prefer)
- Pinch of Salt
- 3 Tablespoon of Honey
- Olive Oil
Ingredients needed for the filling:
- 1/2lb to 1lb ground sausage (we used organic pork sausage)
- 3 cups tomato sauce
- 2 teaspoon garlic powder
- 2 teaspoon oregano
- 3 teaspoons basil
- 1 teaspoon salt
- 1 teaspoon thyme
- Plus any added ingredients you wish to use-onions, green peppers, mushrooms…
- 1 Cup of Shredded Cheese
First start off by preparing your crust according to the recipe here. Once you have it ready to rise, then start to brown your sausage in a skillet (I prefer cast iron). After your sausage is browned, drain off any excess grease and add your sauce ingredients. Turn the heat to low, cover and allow to simmer.
When your pizza dough is ready, form it into round 6-8 inch circles. You should be able to make 12 calzones, so if it is easier, divide the dough into half and then half again and each section should make 3. Just keep the dough you are not working with covered so it does not dry out.
Place 2-3 tablespoons of your sauce filling and about 1-2 tablespoons of any additional veggies you wish to add. Top with 2 tablespoons of shredded cheese.
Place on cookie sheets and lightly brush the calzones with olive oil. Next place about 1/2-1 teaspoon of shredded cheese on top, I used parmesan but any will work. then lightly sprinkle with an Italian seasoning blend (the above spices plus Rosemary).
Bake approximately 20-22 minutes until the calzones are lightly brown on top. The above sauce recipe makes enough extra that you should have some left over for dipping sauce. Serve with a salad and you have a great lunch or dinner.
To freeze, bake according to the directions, allow to cool 20-30 minutes then loosen from the cookie sheet. Place the entire cookie sheet into the freezer for about an hour. Remove them from the cookie sheet and place into a bag or container and put back into the freezer. That allows them to freeze enough so that they do not stick together. To reheat, simply put back into the oven for 15-20 minutes or microwave for about 3 mintues.