mediterranean · lunch

Sausage Calzone

Name: Sausage Calzone
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 tablespoon of Fresh Basil (or 1 tsp Dry); 1 pound of bulk Sausage; 5 ounces of italian cheese mix; 3 cloves of Garlic; 1 Onion, Chopped; 1 teaspoon of Oregano; 5 ounces of Pepperoni; 1 ball Store Bought Pizza Dough; 1 jar of Pizza Sauce

“Sausage Calzone takes around 45 minutes from beginning to end. This recipe serves 4 and costs $3.6 per serving. One portion of this dish contains about 43g of protein, 59g of fat, and a total of 934 calories. 1 person has tried and liked this recipe. It works well as a main course. This recipe from Foodista requires oregano, bulk sausage, pizza sauce, and pepperoni. Only a few people really liked this Mediterranean dish. Overall, this recipe earns a solid spoonacular score of 48%. Try Sausage Calzone, Sausage and Three Cheese Calzone, and Italian Sausage Calzone for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Basilor 1 tsp Dry1 tbsp
Bulk sausage1 lb
Cheese mix5 oz
Garlic3 cloves
OnionChopped1
Oregano1 tsp
Pepperoni5 oz
Pizza dough1 ball
Pizza sauce1 jar

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Start off by cooking your sausage. When your sausage is nearly cooked, add in the pepperoni and cook it up for a minute or two more until all the meat is cooked through.
2
Drain off the fat.Now add in the garlic, basil, oregano, and onion and let it cook up and get hot.
3
Remove the mixture from heat.Grab your dough ball, rip a good sized piece off and roll it out about 1/4 thick. Grab your filling and spoon in a few decent sized spoonfuls. Be sure to leave enough room to fold it over and seal up your edges.Fold the dough over your topping and seal the edges up. I rolled my edges into the top to seal it up. Be sure to cut a few slits in the top of calzone so that steam can release as it cooks in the oven. And this is optional, but I also brushed some egg white on the tops of these beauties to help them get a nice golden brown color in the oven.Throw them in a preheated oven set to 425 for 15-20 minutes or until the top is a nice golden brown. I cooked mine on a preheated pizza stone to ensure the bottom had a nice, crispy crust.

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