Calzone with Ricotta and Sausage

Ingredients

• •1 store-bought pizza dough ball (450 g)
• •250 g mild Italian sausage, casings removed
• •1 cup ricotta cheese
• •1 cup shredded mozzarella
• •¼ cup grated Parmesan
• •1 egg, beaten (for egg wash)
• •2 garlic cloves, minced
• •1 tsp dried Italian seasoning
• •to taste salt and black pepper
• •1 cup marinara sauce (for dipping)
• •1 tbsp olive oil

Directions

1. 1Preheat oven to 220 °C (425 °F) and line a baking sheet with parchment.
2. 2Cook sausage in a skillet over medium-high heat, breaking it up, until browned and cooked through, about 6 minutes; add garlic in the last minute, then drain excess fat.
3. 3In a bowl, combine ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper; fold in the cooked sausage mixture.
4. 4Divide the dough into 4 equal pieces; on a floured surface, roll each piece into a 20 cm (8-inch) round.
5. 5Spoon the filling onto one half of each round, leaving a 2 cm border.
6. 6Fold the dough over the filling to form a half-moon; press edges firmly together, then crimp with a fork to seal.
7. 7Transfer calzones to the prepared sheet, brush tops with beaten egg, and cut two small slits in each top to vent steam.
8. 8Bake 18–20 minutes until deep golden brown.
9. 9Rest 5 minutes before serving with warmed marinara sauce for dipping.

💡 Hot Italian sausage works equally well if you want more spice. If your ricotta seems watery, drain it in a fine-mesh sieve for 20 minutes before mixing — this keeps the calzone from becoming soggy.

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