Indulge in a flavorful feast with our easy-to-follow guide on how to make an Italian Sausage Calzone! Enjoy a delicious combination of sausages, pizza dough, and spices that will tantalize your taste buds. Ready for an unforgettable culinary experience? Give this classic Italian delicacy a try and be delightfully surprised!
Italian Sausage Calzone
Tom jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
2
Prep Time
1 hour
Cook Time
2 hours
Calories
1303
Fill your tummy with an Italian Sausage Calzone if you’re ready for an explosion of flavor!
Ingredients
-
750 g Antimo Caputo “00" Flour
- 488 g water
-
15 g salt
-
8 g dry active yeast
-
1 (28 oz) can Ciao DOP Certified San Marzano Tomatoes
- 2 cloves garlic, minced
- 2 tbsp fresh basil, minced
- 1 1/2 tbsp sugar
-
1 1/2 tbsp salt
- 2 lb Sausage Italiano (recipe below)
- 1 small yellow onion, sliced thin
- 2 bell peppers, sliced thin
- 1 bunch spinach, chopped
- 8 oz fresh mozzarella, diced or grated
- 3 oz parmesan, grated
- 1/4 cup clarified butter, melted
- cornmeal, for dusting
-
Cattleman's Grill Italiano Seasoning
- 2 lb pork shoulder, 2" diced
- 1/2 cup white wine
- 2 tbsp roasted garlic purée (smashed roasted garlic)
-
Cattleman's Grill Italiano Seasoning
Pizza Dough
Pizza Sauce
Sausage Italiano
Directions
- Preheat your Yoder Smokers YS640 to 425°F. Roll one of the dough balls out to the size of the PizzaCraft Large Calzone Press. Dust the press with flour. Lay the dough over the top. Fill the dough with 1/2 of the filling ingredients (or desired amount); pizza sauce, Sausage Italiano, onion, peppers, spinach and mozzarella. Give the filling a dusting of Cattleman's Grill Italiano Seasoning.
Brush the edge of the dough with water. Press calzone closed. Flip calzone out of the press and onto a Pizza Peel dusted with cornmeal. Brush the top of the calzone with melted clarified butter (can substitute oil), using a silicon brush like the Napoleon Grills PRO 12" Silicone Basting Brush. Sprinkle the parmesan over the oil.
- Bake the calzone on a Cast Iron Pizza Pan, for about 30 minutes, until the crust is golden brown, and cooked through.
Pizza Dough
- Combine all ingredients in a stand mixer. Mix until all flour is incorporated, then a minute longer. Place in an oiled bowl. Let rise until doubled in size.
- Divide in 2 pieces. Roll into balls. Let rest in refrigerator at least thirty minutes before stretching/rolling.
Pizza Sauce
Combine ingredients. Bring to a simmer. Simmer 10 minutes. Taste and adjust seasoning.
Sausage Italiano
- Combine ingredients and mix thoroughly. Grind meat mixture with a coarse plate. Grind the mixture again, with the same sized plate.
- Transfer mixture to a stand mixer with the paddle attachment. Mix on medium for about one minute, until the mixture becomes tacky and holds together well.
- Stuff sausage into casings for links, or use in bulk form. Cook to internal temperature of 165°F (check the temperature using an instant read thermometer).
Nutrition
Nutrition
- Serving Size
- 8.11 oz
- per serving
- Calories
- 1303
Amount/Serving
% Daily Value
- Carbs
- 212 grams
- Protein
- 62 grams
- Fat
- 55 grams
- Sodium
- 4606 milligrams
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