Ingredients Jump to Instructions ↓

  1. 1 recipe calzone dough

  2. 1/2 lb Italian sausage

  3. 1 1/4 Cups fresh mozzerella, cubed

  4. 1 1/4 Cups whole milk ricotta

Instructions Jump to Ingredients ↑

  1. Prepare calzone dough. After the first rise, preheat oven to 500°; liberally dust a baking sheet with cornmeal. Saute sausage in a nonstick skillet over medium-high heat until cooked through. Drain on a paper towel, then combine with cheeses and pepperoni. Roll a ball of dough into a 10 inch circle and top with 1 cup filling. Rub edge with water, fold dough over filling so edges meet and seal with a fork. Transfer to the prepared baking sheet. Repeat with remaining dough and filling, then bake until golden, 10-15 minutes. Let rest 3 minutes, brush with oil, and garnish with parsley and cheese.


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