Ricotta Sausage Calzone

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ricotta sausage calzone

When I was in college, my husband and I loved to eat at a college pizza spot called The Pie.  They had a version of a calzone, they called a zappi.  There, we discovered my all time favorite combo for a calzone; a ricotta sausage calzone. We tried it on a whim and it became the standard thing to order.

We are old and boring now, but we stil make some of the things we used to eat at The Pie. Like cheese pull aparts and ricotta sausage calzone.

The creamy ricotta balances the salty and spicy sausage. Add that to the classic pizza flavors and you are set for dinner tonight!

ricotta sausage calzone

This recipe isn’t an exact science.  You might find that you need a little bit more morzarella or didn’t quite use that much sausage.  You can play with your proportions and see what you like. This recipe will give you a jumping off point.

Here are a few tips and suggestions.

The ideal sausage is a spicy link type sausage. Something with a little kick, a spicy italian, cajun or even chorizo. But we’ve made it will pretty much any type of sausage and it’s still pretty darn good.

I like to use my pizza dough recipe. This recipe make about 6 medium sized calzones. But you can use any pizza dough recipe you like.

As for pizza sauce, Trader Joe’s is my favorite prepared pizza sauce.  Feel free to make your own. But using a jar will save you about a bajillion hours.

A pizza stone and a pizza peel make are ideal for making great pizza and calzones. The pizza stone gives the crust a nice crisp. And the peel makes it easy to slide the calzone onto and off of the pizza stone. But if you don’t have those things, you can just place the calzones on a sheet pan with a couple inches between them and slide the pan into the oven.

A little olive oil will make it brown nicely, but isn’t required. Make sure you cut a couple slits into the top before putting the calzone in the oven, so the steam can vent.

Ricotta Sausage Calzone


  • Prepared pizza dough
  • 12 ounces prepared pizza sauce, my favorite is Trader Joe's
  • 8 ounces shredded mozarella cheese
  • 1/2 pound spicy link sausage
  • 8 ounces ricotta cheese


  1. Cut sausage into 1/4 inch to 1/2 inch slices. Brown in a skillet over medium heat, 3-4 minutes. Set aside.
  2. Preheat oven to 500 for at least 30 minutes. Placing a pizza stone on the middle shelf of the oven is ideal, but not required.
  3. Stretch a ball of dough slightly smaller than a tennis ball into a circle or oval. Place on a floured sheet pan or pizza peel.
  4. Spread about 1-2 tablespoons of pizza sauce on one half of the dough, leaving at least 1/2 inch area exposed around the perimeter.
  5. Sprinkle on mozarella cheese, add a few slices of browned sausage and then place a few dollops of ricotta.
  6. Fold the bare dough over the filling. Bring the edge of bottom layer of dough up and over the edge of the upper layer and fold and pinch to seal. You may add a little water if it isn't sealing well.
  7. Brush with a little olive oil (optional) and cut two slits into the top of the calzone to allow for steam to escape.
  8. Slide onto the pizza stone, or place on a baking sheet in the oven for about 8 minutes. Or until it starts to get a little oozy from the slits and turns golden brown.
  9. Carefully remove and let rest for about 5 minute before eating.

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