I located it! I figured you’d enjoy it as much as we do. It has chocolate, coffee, and almonds in it and is rich and buttery.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 1 calzone |
Ingredients
- 1 ¼ cups water
- 2 teaspoons active dry yeast
- 1 ½ tablespoons white sugar
- 3 cups bread flour
- 1 teaspoon salt
- 1 teaspoon powdered milk
- ¾ cup sliced Italian sausage
- ¾ cup pizza sauce
- 1 ¼ cups shredded mozzarella cheese
- 2 tablespoons butter, melted
Instructions
- To make dough, place water, yeast, sugar, flour, salt, and powdered milk in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.
- Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat. Drain excess fat and reserve.
- Preheat the oven to 350 degrees F (175 degrees C).
- Shape dough into a 16×10-inch rectangle. Transfer to a lightly greased cookie sheet and spoon pizza sauce lengthwise down the center of dough, followed by browned sausage and cheese. Make diagonal cuts 1 1/2-inches apart down each long side of dough rectangle, cutting to within 1/2-inch of filling. Criss-cross cut strips of dough over filling and seal edges with water. Brush top of calzone with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven and cool for 5 minutes, then slice and serve.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 1440 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Good dough for bread machine but this is a recipe for a stromboli a calzone has ricotta cheese.
Wow. This was fabulous. Delicious bread and crust. I added more fillings. Cooked the sausage with diced onion. Used fresh basil and fresh oregano. Diced red and yellow peppers. Little pieces of corned beef. Swiss and Monterey Jack cheese. Garlic salt instead of sea salt. Thank you!
This turned out quite good, however be sure you are ready to feed a tribe of people. When it was all said and done I came out with one 14 inch and two 8 inch Calzones. Also, you need to be sure to roll these very thin otherwise they will be too bread heavy. Additionally, bump up the temp to 400 – most calzones are hit with very high temperatures to achieve proper crusting. Finally, be sure to have plenty of flour on hand for the rollout – the dough was very sticky and needed more flour. The only reason I’m not giving this 5 stars is due to the portion size and that traditionally sauce is served on the side, not within the calzone itself as it would make the bread soggy. Overall, great recipe and will definitely be making it again – good for a dinner party where everyone gets to make their own 6 inch, etc.
My wife braided this like a boss! I know I messed up something since I was the man with the roller… dough on top got to be too thick 🙁 . We have only eaten the ends (a lot of bread because of how we made ours) and one slice from the “middle” area. I put the kitchen sink in my side, fresh mushrooms, deli sliced sandwich pepperoni, bacon crumbles, crumbled beef (all pre cooked meats), canadian bacon cut in quarters and black olives. We added sliced mozzarella and sliced Monterrey Jack cheese. We used Bertolli spaghetti sauce. Things we are going to try next time 1. more stuff – more cheese and more layers of meat. (her side with pepperoni was only maybe 1 1/2 pieces of pepperoni per slice when all was said and done and it is too much bread for the meager amount of pep and cheese we put in.) We will layer meat, cheese maybe 4 times over next time. 2. more sauce – not a lot more… I really appreciate Kevin giving us a starting quantity but I think maybe being in contact with the dough pulled some sauce out. It was a good amount when we started but after baking, it seemed to have gone in to the ether. I think next time, base of sandwich pepperoni and then a layer of cheese and then sauce should work well for our tastes. 3. Bread a bit less bready. Everything worked out great but the bread we use for our pepperoni rolls may be better as it seems to not bake up as thick. 4. Egg wash is pretty awesome on here – we use one egg with one tablespoon water mixed and brus
Really enjoyed this recipe. I am staying with a friend who had a bread machine and used theirs, though I think it would turn out okay with some hands work too. The dough turned out great! I used hot Italian sausage and it was a perfect sweet/spicy. The only thing I could have done was use a better pizza sauce. (I didn’t have any tomato paste to make my own and didn’t end up having time to pick up some pizza sauce. I improvised and the sauce I made turned out a bit too salty, but everyone liked it and I will be looking forward to making this again!
Amazing recipe, always turns out good. Even use this recipe to make pizza crust and Italian style bread.
Great dough recipe! I added Italian seasoning to the dough. Thanks!
A tasty and easy recipe. The strips were a lot of work that I don’t think are necessary – it made it thin on the bottom and dough heavy on the top. Just fold over the dough and crimp the edges to create a pizza pocket. I will make this again and try different ways of working the dough.
I made it and added tons of pepperoni, mushrooms, sausage and lots of cheese. It was awesome.
This a great base recipe that can be utilized to make whatever you want. I made one following the recipe, and then I made one using alfredo, baby spinach, mushrooms, onions, black olives, mozz, and some Italian sausage. I egg washed for color and also brushed the outside with garlic butter and parm to finish. I had some left over dough that made some decent breadsticks. The dough was a bit wet, so I’ll probably back off of the water a bit next time. I will probably also stick to using a stand mixer for better control of the dough. But, not bad.
This is a great recipe for making with a kid helper. We filled with just a little sauce, lots of mozzarella cheese and pepperoni… Leaving the rest of the sauce for dipping.
This was very good and very easy. However, I found that 1 1/4 cups of water was too much for the 3 cups of flour. I made it a second time today with only 1 cup and 3 Tbs of water and the dough looks much better in the machine. Flour moisture content can vary so I would suggest starting with a lower amount of water and checking the dough after s few minutes of kneading.
So good! Came out perfect and my husband said its the best thing I’ve ever made. I added sausage and cream cheese to the recipe and put garlic in the butter. Yummy!
Great basic recipe. Made twice now. First time I followed directions exactly. My only problem was transferring the calzone to the baking sheet after I had rolled and stuffed it. Grandkids loved it. The second time I made it, followed directions for dough and then split it in half and rolled out two rectangles. Also rolled out on parchment paper and then just picked up the calzone parchment paper and all and put on baking sheet. By making two, I was able to change up the filling. This is a big hit with all my family.
Great recipe that can be used as a base to include your fave toppings or innards. Works great at high elevation with a few tweaks. Decrease yeast by just a smidge. Increase water by a very small amount. I usually just don’t measure the ingredients for a full cup or tsp and pour a tbs extra of water.
This has become a staple dish in our house! We’ve used all different kinds of fillings: ricotta (a must for us!), meatballs, pepperoni, fresh spinach & feta, mushrooms…anything works and it’s perfect every time. The only changes I’ve made is that I swap the powdered milk (simply because I don’t keep that in my pantry) for regular milk and decrease the water by the same amount.
This calzone was awesome! My family devoured it – as well as our neighbors whom we shared with. It’s definitely a keeper! The only (personal preference) changes/additions I made: added some dry herbs to the flour, brushed a buttery egg coating on the crust towards the end. Lastly, grated some parmesan on the crust for the last minute in the oven – yum! We used authentic Italian sausage and pepperoni from an Italian market and it adds to the over all flavor.
Absolutely the best pizza/calzone dough! It comes out perfectly every time and I have also used it as a cinnamon roll dough and WOW are those amazing!
Dough was meh
Loved this recipe for the ease and the variance of a pizza type meal. The bread seemed to overtake the filling flavor. Will try again but make two smaller/thinner calzones. Anxious to try Alfredo sauce with shrimp, crab,cheese, and onion.
Use it frequently – works like a charm!