Sausage Calzone


5 ounces of Pepperoni
3 cloves of Garlic
1 tablespoon of Fresh Basil (or 1 tsp Dry)
1 teaspoon of Oregano
1 jar of Pizza Sauce OR
1 teaspoon of Onion Powder
1 teaspoon of Oregano
1/2 teaspoon of Salt
1 tablespoon of Olive Oil
1 tablespoon of Fresh Basil or (1 tsp Dry)


Start it off by cooking up 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. Drain off the fat.
Now add in the garlic, basil, oregano, and onion and let it cook up and get hot. 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.
For your sauce:
Add to your saucepan the tomatoes, onion powder, oregano, salt, olive oil, garlic and basil. Stir it all together and let it heat up.


4 servings


Wednesday, October 13, 2010 - 5:52pm


Related Cooking Videos