Sausage and Mozzarella Calzone

by

Introduction

The calzone is a beloved Italian-American dish that transforms traditional pizza into a portable, handheld delight. Essentially a folded pizza, the calzone features a crispy, golden crust encasing rich fillings of cheese, meats, and vegetables. Among the many filling options, sausage and mozzarella stand out as classic, comforting choices that promise savory goodness with every bite.

This comprehensive guide explores the art of making a perfect sausage and mozzarella calzone—from its history and dough preparation to filling ideas, cooking techniques, presentation, and variations. Whether you’re a novice cook or an experienced pizza maker, this guide aims to elevate your calzone-making skills and inspire culinary creativity.

The Origins and Cultural Significance

The Evolution of Calzone

The calzone, originating from Naples, Italy, dates back to the early 20th century. The word “calzone” means “trouser” or “pant” in Italian, reflecting its folded shape. Traditionally, calzones are made with pizza dough filled with various ingredients, then baked until golden.

In the United States, calzones gained popularity in pizzerias as a convenient, portable alternative to pizza slices. They became a staple in Italian-American cuisine, often filled with ingredients similar to pizza toppings—cheese, meats, vegetables, and herbs.

Why Sausage and Mozzarella?

Sausage and mozzarella are quintessential pizza ingredients—rich, flavorful, and complementary. Italian sausage adds a savory, spicy, or mild kick depending on the seasoning, while mozzarella provides melty, gooey cheese that binds everything together. This classic combination offers a hearty, satisfying meal perfect for lunch, dinner, or a party appetizer.

Core Ingredients and Their Roles

1. Pizza Dough

The foundation of a calzone, providing structure and texture. A good dough should be elastic, slightly chewy, and golden when baked.

Ingredients:

  • Flour (preferably bread flour for strength)
  • Water
  • Active dry or instant yeast
  • Olive oil
  • Salt
  • Sugar (optional, helps activate yeast)

2. Sausage Filling

Choose your preferred sausage—Italian sausage (mild or hot), bulk sausage, or even cooked sausage links sliced thinly.

Ingredients:

  • Italian sausage (pork, chicken, or turkey)
  • Garlic
  • Onion (optional)
  • Herbs (oregano, basil, thyme)
  • Red pepper flakes (for spicy versions)
  • Salt and pepper

3. Mozzarella Cheese

Fresh mozzarella delivers gooey, stretchy cheese, but shredded low-moisture mozzarella works well too.

Ingredients:

  • Fresh mozzarella balls or slices
  • Shredded mozzarella (for grated topping or filling)

4. Additional Fillings (Optional)

  • Tomato sauce or marinara (for dipping or inside)
  • Parmesan cheese
  • Bell peppers, mushrooms, or onions (for extra flavor)
  • Fresh herbs like basil or parsley

5. Seasonings and Oils

  • Olive oil (for dough and brushing)
  • Red pepper flakes, oregano, basil, garlic powder (for seasoning)

Equipment Needed

  • Stand mixer or large mixing bowls
  • Rolling pin
  • Baking sheet or pizza stone
  • Parchment paper or silicone baking mat
  • Sharp knife or dough cutter
  • Pastry brush
  • Oven

Step-by-Step Guide to Making a Sausage and Mozzarella Calzone

Step 1: Preparing the Dough

A good calzone starts with a well-made dough:

Ingredients:

  • 3 ½ cups bread flour
  • 1 ¼ cups warm water (~110°F)
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

Procedure:

  1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add activated yeast mixture and olive oil.
  3. Knead: Mix on low speed or by hand until dough forms a smooth, elastic ball. This takes about 8-10 minutes by hand or 5-7 minutes in a mixer.
  4. First rise: Cover the dough with a damp cloth or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 2: Preparing the Sausage Filling

While the dough is rising, prepare your sausage filling:

  1. Cook the sausage: Remove sausage from casings if using links, or break apart bulk sausage in a skillet over medium heat.
  2. Add aromatics: Sauté minced garlic and chopped onion (if using) until fragrant.
  3. Season: Add herbs, red pepper flakes for heat, salt, and pepper.
  4. Cook thoroughly: Ensure sausage is cooked through, then let it cool slightly.

Step 3: Preparing the Filling Components

  • Slice or shred mozzarella cheese.
  • Prepare any additional fillings or sauces.

Step 4: Assembling the Calzone

  1. Divide dough: After the first rise, punch down the dough and divide into 2-4 equal portions depending on desired size.
  2. Roll out: On a floured surface, roll each portion into a 12-14 inch circle.
  3. Add fillings: Place a generous amount of sausage in the center of each circle, leaving about 1-2 inches border.
  4. Add cheese: Top sausage with slices or shredded mozzarella.
  5. Optional sauces: Add a spoonful of marinara or tomato sauce if desired.
  6. Fold: Carefully fold the dough over the fillings to create a half-moon shape.
  7. Seal: Pinch or crimp the edges to seal tightly, ensuring no filling escapes during baking.
  8. Brush: Lightly brush the top with olive oil for a golden finish.

Step 5: Baking

  • Preheat oven: To 450°F (230°C). For an extra crispy crust, use a pizza stone preheated in the oven.
  • Bake: Place calzones on a parchment-lined baking sheet or pizza peel if using a pizza stone.
  • Bake time: 15-20 minutes, or until the crust is deep golden brown.
  • Optional: During the last 5 minutes, sprinkle shredded mozzarella on top and broil briefly for extra gooeyness.

Step 6: Serving

  • Let the calzones rest for 5 minutes after baking.
  • Slice and serve with marinara, garlic butter, or your favorite dipping sauces.

Tips for Perfect Calzone Making

  • Dough consistency: It should be soft but not sticky; add flour or water as needed.
  • Sealing edges: Ensure edges are pinched tightly to prevent filling leakage.
  • Vent holes: Cut small slits on top for steam to escape, especially if adding sauces inside.
  • Cheese selection: Fresh mozzarella melts beautifully but can be watery; drain excess moisture.
  • Baking surface: Use a pizza stone for crisper crusts or an oiled baking sheet as alternative.
  • Cooking time: Keep an eye on color; overbaking can make crust hard.

Variations and Customizations

Meat Variations

  • Pepperoni slices for extra flavor.
  • Ground beef or chicken instead of sausage.
  • Vegetarian options: Mushrooms, spinach, or roasted peppers.

Cheese Variations

  • Blend mozzarella with provolone, fontina, or Parmesan.
  • Use vegan cheeses for plant-based versions.

Sauce Additions

  • Incorporate marinara or Alfredo sauce inside for extra moisture.
  • Serve with dipping sauces on the side.

Dough Alternatives

  • Whole wheat or gluten-free dough for dietary needs.
  • Use puff pastry or phyllo for a different texture.

Additional Fillings

  • Fresh basil, arugula, or sun-dried tomatoes.
  • Caramelized onions or roasted garlic.

Serving Suggestions

  • Serve hot with a side salad for a complete meal.
  • Pair with a light white wine or craft beer.
  • Make mini calzones for party appetizers.
  • Offer a variety of dipping sauces for customization.

Nutritional Information (Approximate)

Per calzone (depending on size and fillings):

  • Calories: 600-800 kcal
  • Protein: 25-40g
  • Carbohydrates: 60-80g
  • Fats: 25-35g
  • Sodium: 1000-1500mg

Health tips:

  • Use lean sausage or turkey sausage to reduce fat.
  • Opt for whole wheat dough for added fiber.
  • Incorporate vegetables into fillings for extra nutrients.

Storage and Reheating

  • Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Warm in oven at 350°F for 10-15 minutes until crispy. Microwave can make crust soggy, so oven reheating is preferred.

Troubleshooting Common Issues

  • Soggy crust: Ensure proper sealing and use a hot oven with a pizza stone if possible.
  • Filling leaks: Seal edges tightly; avoid overfilling.
  • Dry crust: Brush with olive oil before baking.
  • Uneven cooking: Use an oven thermometer; rotate baking sheet as needed.

Final Tips for Mastery

  • Practice shaping and sealing dough for a professional look.
  • Experiment with different fillings to find your favorite combinations.
  • Use a pizza stone or steel for restaurant-quality crispy crusts.
  • Don’t rush the baking process; patience yields better texture.

Conclusion

The Sausage and Mozzarella Calzone is a versatile, satisfying dish that combines rich flavors with portability. Its appeal lies in its customizable fillings, crispy crust, and comforting warmth. By mastering the dough preparation, filling assembly, and baking techniques, you can create restaurant-quality calzones in your own kitchen.

Whether served as a hearty dinner, party snack, or game day treat, this calzone recipe promises to delight friends and family alike. Feel free to adapt ingredients to your taste, experiment with flavors, and enjoy the process of creating this delicious Italian-inspired masterpiece.

Leave a Comment