Homemade calzones are filled with a luscious blend of three cheeses and savory sausage, promising a delightful culinary experience.
Originally published on January 4, 2008 – This cherished recipe for homemade calzones makes a comeback as a timeless family favorite, especially for special occasions like Father’s Day. There’s a particular magic in recreating dishes that hold a special place in your loved ones’ hearts, and these ricotta and sausage calzones are no exception. My husband’s enthusiasm for them was rekindled during a recent remake, reminding us that while they do require a little patience for the from-scratch dough, the resulting flavors are absolutely worth every minute spent in the kitchen.
The journey to culinary excellence often begins at home. I vividly recall a conversation with my mom where she inquired about my husband and my dining habits. My honest answer was that we seldom dine out, and when we do, disappointment often shadows the experience. It’s not to boast about my cooking prowess, but rather to highlight a consistent observation: the quality of many restaurant dishes simply doesn’t measure up to what can be achieved in one’s own kitchen. There’s an undeniable satisfaction in knowing every ingredient, every step, and crafting a meal that truly surpasses expectations.
However, there are exceptions. One such gem is Main Street Pizza and Noodle in Park City, a place we truly adore for their exceptional calzones whenever we visit the area. Yet, with Park City entering its bustling tourist season and the highly anticipated Sundance Film Festival on the horizon, we consciously opt to steer clear of the crowds and the inevitable price surges. So, what’s a couple to do when cravings strike but venturing out isn’t an option? We roll up our sleeves and create our very own gourmet calzones right at home!
Mastering the Art of Homemade Calzones: A Culinary Journey
My culinary repertoire isn’t unfamiliar with calzones. I’ve successfully prepared a beloved recipe multiple times, a rare feat for me, as I usually prefer experimenting with new dishes. What compelled me to try a different recipe this time, you ask? The answer is simple: America’s Test Kitchen. Their reputation for meticulous research and rigorous testing is unparalleled, making any recipe from their collection a guaranteed winner.
When selecting my first recipe from this month’s Cookbook of the Month, “The New Best Recipe,” my decision was almost instantaneous. As I browsed through its pages, the chapter dedicated to pizza, calzones, and focaccia immediately captured my attention. I knew I had found my starting point.
The Quest for the Perfect Calzone: America’s Test Kitchen’s Approach
The authors of “The New Best Recipe” shared their vision for the ideal calzone: “a crisp crust that had plenty of chew, with a healthy proportion of rich, creamy, flavorful filling.” This meticulous attention to detail is precisely why I trust their recipes implicitly. It’s truly a luxury when someone else has already undertaken the extensive research and testing to perfect a dish. And true to form, these calzones were nothing short of perfection on my very first attempt. I confidently declare them superior to my previous tried and true recipe, and my husband even proclaimed it the best calzone dough he had ever tasted.
For this particular culinary adventure, I opted to create the Ricotta Calzones with the delightful addition of savory sausage. The original recipe in the book also presented an option for Ricotta Calzones with Sausage and Broccoli Rabe. While I didn’t have any broccoli rabe on hand and chose to omit it, I do wish I had substituted it with another vegetable. My husband and I both agreed that sautéed mushrooms would have been an absolutely perfect complement to these hearty calzones, adding another layer of earthy flavor and texture.
Tips for the Home Cook: Scaling and Ingredients
One aspect I particularly appreciate about this recipe is its adaptability. It’s incredibly easy to halve, which is perfect for smaller households. The full recipe yields six generous calzones, but I effortlessly scaled it down to make three. For those who, like me, frequently adjust recipes, here’s a helpful suggestion: consider purchasing your yeast in small jars rather than individual packets. It makes measuring partial amounts significantly easier and helps prevent waste. The recipe provided below details the full, un-halved version, ensuring you have enough to feed a crowd or enjoy delicious leftovers.
While the recipe might appear lengthy at first glance, I assure you that it’s surprisingly straightforward to execute. Don’t let the detailed instructions intimidate you; each step is designed to guide you to a perfect homemade calzone with ease.
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Ricotta Calzones with Sausage
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Ingredients
Dough
- 4 cups bread flour (about 22 ounces)
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons table salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups plus 1 tablespoon warm water
Filling
- 1 (15- ounce) container whole-milk ricotta cheese
- 8 ounces mozzarella cheese, shredded
- 1 1/2 ounces freshly grated Parmesan cheese
- 1 large egg yolk
- 1 tablespoon chopped fresh oregano leaves
- 1/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 8 ounces hot or sweet sausage (casings removed)
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- Extra-virgin olive oil for brushing on tops
- Kosher salt or coarse sea salt for sprinkling on tops
Instructions
Prepare the Dough:
- In the bowl of a stand mixer, combine the bread flour, instant yeast, and table salt. Attach the dough hook and, with the mixer on medium-low speed, gradually add the extra-virgin olive oil. Slowly pour in the warm water. Continue to mix for approximately 10 minutes until the ingredients coalesce into a soft, smooth, and elastic dough. This extended mixing time is crucial for developing the gluten and achieving the desired texture for your calzone crust.
- Lightly spray a large clean bowl with nonstick cooking spray. Carefully transfer the prepared dough from the mixer bowl into the greased bowl. Cover the bowl securely with a clean kitchen towel or plastic wrap. Place the covered bowl in a warm, draft-free spot in your kitchen and allow the dough to rise until it has visibly doubled in size. This process typically takes between 1 1/2 to 2 hours, depending on the warmth of your environment.
Craft the Flavorful Filling:
- In a medium-sized mixing bowl, combine the whole-milk ricotta cheese, shredded mozzarella cheese, freshly grated Parmesan cheese, large egg yolk, chopped fresh oregano leaves, table salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform. Cover the bowl and refrigerate the cheese mixture until you are ready to assemble the calzones. This allows the flavors to meld beautifully.
- If your sausage has casings, carefully remove them. Heat a skillet over medium heat and add the sausage. Cook the sausage, breaking it up with a spoon as it browns, until it is fully cooked through and no pink remains. Drain any excess fat. Stir in the minced garlic and red pepper flakes, cooking for an additional 10 seconds until the garlic becomes fragrant. Immediately remove the skillet from the heat. Allow the cooked sausage mixture to cool completely before stirring it into the refrigerated cheese mixture. This prevents the cheese from melting prematurely.
Assemble and Bake Your Calzones:
- Position an oven rack at the lowest possible setting in your oven. Place a pizza stone directly onto this rack. Preheat your oven to a high temperature of 500°F (260°C). Allow the oven and pizza stone to heat for at least 30 minutes to ensure the stone is thoroughly hot, which is key for a perfectly crisp calzone crust.
- Gently punch down the risen dough and divide it in half. Take each half and divide it into three equal portions, resulting in a total of six pieces of dough. Lightly shape each piece of dough into a smooth ball. Place these dough balls on a sheet of parchment paper that has been lightly sprayed with nonstick cooking spray. Cover the dough balls loosely with plastic wrap and let them rest for 15 to 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
- Cut six 9-inch squares of parchment paper. On each square, roll out one piece of dough into a uniform 9-inch circle. The parchment paper will serve as a convenient surface for both assembly and transferring the calzones to the hot pizza stone.
- To form the calzones, divide the prepared filling evenly among the center of each of the six dough rounds. Ensure you leave a clear 1/2-inch border around the edge of the dough. Carefully fold the top half of the dough over the filling to meet the bottom half, creating a semi-circle. Lightly press the edges of the dough together to seal the filling inside. For a secure seal and classic calzone look, start at one end and crimp the edges: place your index finger diagonally across the edge and pull the bottom layer of dough over the tip of your finger, pressing firmly. Repeat this motion all around the edge until the filling is completely enclosed.
- Using a sharp paring knife or a clean razor blade, carefully cut five slits, approximately 1 1/2 inches long each, diagonally across the top surface of each calzone. Be careful not to cut all the way through the calzone, only through the top layer of dough. These vents will allow steam to escape during baking, preventing the calzones from bursting and ensuring a crispy crust.
- Lightly brush the top of each assembled calzone with extra-virgin olive oil. This will contribute to a beautiful golden-brown crust. Sprinkle a pinch of kosher salt or coarse sea salt over the oiled tops for added flavor and texture. Carefully trim any excess parchment paper from around the calzones. Using a pizza peel, slide the calzones, still on their parchment squares, directly onto the preheated pizza stone in the oven. Bake until they are puffed up, golden brown, and cooked through, which should take about 11 minutes.
- Once baked to perfection, carefully remove the calzones from the oven using the pizza peel. Transfer them to a wire rack and allow them to cool for about 5 minutes before serving. This brief resting period helps the filling set and prevents burns from the molten cheese. Serve hot with your favorite marinara sauce for dipping and perhaps a fresh green salad on the side.