Sausage & Cipollini Calzones

Sausage & Cipollini Calzones

Calzones are great with a variety of ingredients.  I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce.  All that needs to complete this lunch or dinner meal is a tossed salad. 


1 Pound Pizza Dough (Homemade or Store Bought)

1 Pound Cooked Sweet Italian Sausage

1/2 Pound Roasted Cipollini Onions

1 Tablespoon Olive Oil

6 Minced Garlic Cloves

1 Pound Mozzarella Cheese

1 Cup Fresh Basil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Cups Marinara Sauce (Homemade or Store Bought)

1/4 Cup Butter

Preheat your oven to 350º F.  In a large skillet sauté the sausage and minced garlic.  Remove from the heat and drain on paper towels.  To roast the cipollini onions line a baking sheet with parchment paper.  Cut the onions in half and line on the baking sheet.  Sprinkle with the olive oil and place in the oven for 10 minutes.  Remove from the oven and let cool for 5 minutes.  In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper.   Set aside.  Stretch the dough to make 2 large round pieces.  Make sure to leave the dough slightly thick so that the filling will not leak out.  Put the dough on a lightly oiled pizza pan.  Keep away from the edges.  Gently spoon the 1/2 cup of the sauce onto the pizza round.  Place a couple of cheese slices over the sauce.  Spread 1/2 cup of the filling over the cheese.  Add two tablespoons of sauce over the top of the filling.  Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed.  Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown.  Remove from the oven and serve with additional marinara sauce.  Makes 2 large calzones. 


Basic Pizza Dough

3/4 Cup Lukewarm Water

1 Package Dry Yeast

1/8 Teaspoon Sugar

3 Cups Unbleached Flour

1 Teaspoon Kosher Salt

1/4 Cup Olive Oil

Vegetable Oil


Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it.  Let stand in a warm, draft free place for 15 minutes until a foam forms on top.  In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt.  Add the olive oil to the yeast mixture.  Pour the mixture into the bowl of flour.  Gradually add the second cup of flour, stirring with a wooden spoon.  When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board.  Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky.  The amount of flour needed will vary depending on how moist the dough is and on the weather.  A damp or humid day will cause excess moisture.  Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides.  Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk.  This should be about 1 hour.  To test if the dough has doubles, gently press two fingers into it.  If your fingers leave impressions the dough is ready. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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