Calzones with a Four-Meat Filling Recipe
Use homemade pizza dough to make Calzones with a Four-Meat Filling. In this post, I also discuss a few of my favorite tools!
Equipment
- Large Bowl
- Baking Stone
- Spatula
Ingredients
- Pizza Dough
- Marinara
- Salsa
- Ranch
- Mozzarella Cheese shredded
- 1 Egg
- Italian Seasoning
- Capers
- 2 cans Tomato Sauce
- 1 pound Mild Italian Sausage
- Pepperoni
- Hard Salami
Instructions
- Make the pizza dough.
- On a cutting board, cut up the meat that you want to use in your filling.
- We used pepperoni, hard salami and summer sausage. Dice them small or into 1/2-inch pieces then place them in a large bowl.
- Preheating your oven to 400 degrees.
- Add your dressing and sauce to the bowl. We used ranch, salsa and 2 cans of tomato sauce as we did not have marinara.
- Now is the time to spice up the filling mixture! We added capers, shredded cheese and Italian seasoning. Then mix it all up!
- To make these calzones pop with a depth of flavor, I cooked up Mild Italian Sausage, drained the meat, let it cool down, and then added it to the filling mixture.
- To drain any grease from your cooked sausage, once it is fully cooked lay it out on a plate that has a few sheets of paper towel on it. Once the sausage is cooled down you can add it to the filling mixture.
- Once your pizza dough has rested, at least twenty minutes, divide it in half then use a bench scraper to cut the dough into three-to-four pieces.
- Using a rolling pin, roll out each pizza dough ball into an oval that measures around 7-7 inches across. The dough rolled out does not have to be perfectly round.
- Using a large spoon, place 1/2 cup of filling mixture into the center of the rolled-out dough.
- Spread it out a little so it is not just a filling-ball in the middle.
- Fold the back of the dough on top of the front.
- Then with your fingers, lift the bottom dough edge and fold it over the top and pinch together to create a seam. You can go back after it is pinched together to make the edge look "cute".
- Once the edges are all sealed, now is the time to pretty up the seamed edges if you desire.
- Just like a pie crust, there are numerous ways to edge a crust or dough together.
- Bake until the edges are browned, around 10-15 minutes.
- Remove the baking sheets from the oven and let the calzones rest at least ten minutes before eating as the filling will be hot.
Notes
If you have never made pizza dough from scratch, check out my blog with the recipe for the easiest Homemade from Scratch Pizza Dough! Pizza dough, once made, needs to rest for twenty minutes before you can start to roll it out.