Scrumptious Sausage Calzones Recipes

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SAUSAGE CALZONES



Sausage Calzones image

My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons plus 2 teaspoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
3 to 3-1/4 cups all-purpose flour
1 pound bulk Italian sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
2 tablespoons cornmeal
1/2 teaspoon garlic salt
1-1/2 cups pizza sauce, warmed

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. , Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. , Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, reheat calzones on a greased baking sheet in a preheted 350° oven until heated through.

Nutrition Facts : Calories 616 calories, Fat 28g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 1619mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY



Classic Meat Lover's Calzones Recipe by Tasty image

Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.

Provided by Katie Aubin

Categories     Dinner

Time 1h40m

Yield 4 serving

Number Of Ingredients 14

¾ cup warm water
1 ½ teaspoons instant yeast, (1/2 packet)
2 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
1 tablespoon olive oil
3 links Italian sausage, casings removed and sausage crumbled
½ yellow onion, diced
½ teaspoon kosher salt, plus a pinch
½ teaspoon black pepper
½ cup marinara sauce, plus more for dipping
8 slices deli ham
20 slices pepperoni
1 cup shredded mozzarella cheese
1 large egg

Steps:

  • Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  • Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  • Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  • After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  • Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  • Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  • Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  • Serve the calzones with marinara sauce for dipping, if desired.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams

SAUSAGE CALZONE



Sausage Calzone image

Use refrigerated dough to make our Sausage Calzone in a snap. This Sausage Calzone is so easy to make, you'll wonder why you waited so long to try!

Provided by My Food and Family

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 can (10 oz.) refrigerated pizza dough
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Roasted Peppers & Onions Sausage, cut into 1/2-inch-thick slices
1 cup slivered onions
3/4 cup sliced fresh mushrooms
1/4 cup CLASSICO Traditional Pizza Sauce
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375ºF.
  • Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
  • Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
  • Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
  • Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Protein 13 g

SCRUMPTIOUS SAUSAGE CALZONES



Scrumptious Sausage Calzones image

This recipe is adapted from one published in Taste of Home magazine. It's delightful in that you can substitute, add or remove the filling ingredients to suit your particular tastes. Enjoy! Prep time doesn't include 1 hour dough rising time. My children (ages 5 & 4) LOVE this recipe - no complaints about the spinach! HOORAY!

Provided by WJKing

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

1 (1/4 ounce) package active dry yeast
1/2 cup water (110-115 F)
3/4 cup warm milk (110-115 F)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
3 -3 1/4 cups flour (I make one of the three cups whole wheat flour)
1 lb bulk Italian sausage
10 ounces frozen chopped spinach, thawed & well drained
15 ounces low-fat small-curd cottage cheese
1/2 cup grated parmesan cheese
1 tablespoon fresh parsley, minced
1/8 teaspoon pepper
2 tablespoons cornmeal
mushroom, sliced or chopped (optional)
onion, chopped (optional)
additional olive oil or vegetable oil
1/2 teaspoon garlic salt
1 1/2 cups pizza sauce, warmed

Steps:

  • In large bowl, dissolve yeast in water& milk.
  • Add oil, salt, sugar and 2 cups of flour; beat until smooth.
  • Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface& knead until smooth& elastic- approx.
  • 6-8 minutes.
  • Place in greased bowl, turning once to grease the top.
  • Cover& let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a skillet, cook sausage until no longer pink; drain.
  • Add spinach, cheeses, parsley& pepper; mix well.
  • (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
  • On floured surface, roll each piece into 8" circle.
  • Top each w/ 2/3 c.
  • filling.
  • Fold dough over filling; pinch to seal.
  • Place on greased baking sheets that have been sprinkled with cornmeal.
  • Brush tops lightly with oil; sprinkle with garlic salt.
  • Bake at 400 for 20-25 minutes or until golden brown.
  • Serve with pizza sauce.

Nutrition Facts : Calories 710.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 78.1, Sodium 1668.1, Carbohydrate 63.4, Fiber 4.9, Sugar 5, Protein 33.7

SAUSAGE CALZONES



Sausage Calzones image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 calzones

Number Of Ingredients 20

1 1/3 pounds raw Italian sweet sausage, casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra, for knots
1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
A few grinds black pepper
2 tablespoons chopped pimento
2 (10-ounce) tubes prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Steps:

  • Preheat oven to 425 F.
  • Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
  • Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
  • For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
  • Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
  • Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
  • Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
  • Yield: 4 servings

MINI SAUSAGE CALZONES (OAMC)



Mini Sausage Calzones (Oamc) image

These are great for a quick lunch. You could even send them to school for something other than a sandwich. From Easy Everyday Cooking. Freeze these wrapped individually in foil for upto a month - thaw and reheat for 10 minutes or until heated through.

Provided by Sam 3

Categories     Lunch/Snacks

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

2 lbs frozen bread dough, thawed
8 ounces sweet Italian sausage
1 cup chopped onion
4 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup pizza sauce
1 cup grated lowfat mozzarella cheese
4 teaspoons parmesan cheese
2 eggs
4 tablespoons milk

Steps:

  • Divide dough into 16 portions.
  • Preheat oven to 425°F.
  • Grease a baking sheet.
  • Heat a large skillet over medium heat, add sausage.
  • Cook until brown and crumbly, drain fat.
  • Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
  • Roll each dough piece into a 5in circle.
  • Spoon sausage mixture onto each circle, sprinkle with cheeses.
  • Moisten edges of dough with water.
  • Fold dough over to enclose filling, press to seal.
  • Place on prepared baking sheet.
  • Beat eggs with milk.
  • Brush over calzones.
  • Bake for about 15 minutes or until golden brown.

Nutrition Facts : Calories 48, Fat 2.2, SaturatedFat 0.9, Cholesterol 28.9, Sodium 127.6, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 3.9

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