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!
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.