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Esposito Bread & Calzone


Looking to satisfy your hunger? This Esposito Bread & Calzone is sure to get the job done! Give a try and I'm sure it will become a regular meal on your monthly rotation of dishes. Enjoy!

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Rate this recipe 4.5/5 (2 Votes)


  • BREAD:
  • 5 pounds bread flour
  • 5 cups water, very warm
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1/4 cup oil
  • 6 packets yeast
  • 6 pounds Italian sausage
  • 3 large onions, chopped
  • 2 pounds mozzarella, shredded
  • 1 cup parmesan
  • 12 eggs, hardboiled and chopped
  • 6 raw eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Servings 12
Preparation time 20mins
Cooking time 90mins


Step 1

Put flour in large bowl and make a well in the middle. Put yeast in well and add warm water. Let set 5 to 10 minutes for yeast to activate.

Add sugar, oil and salt and stir into flour slowly. You might need to add more water. Take dough out of bowl and knead 5 to 10 minutes. Clean out bowl and oil lightly. Put dough back in bowl and cover with damp rag.

Let rise in warm place for about 45 minutes. (If you just want to make bread, put in 3 loaf pans and let rise again.

Bake at 375°F for 20 to 25 minutes.

Break up sausage and fry in pan with onions. Drain real well. Put in large bowl and add the rest of the ingredients.

This part is hard to describe without seeing.

Divide dough into 3 balls. Take one ball and roll out in rectangle. Put on greased sheet pan and put 1/3 of the meat mixture. Fold over edges, cut off some dough on the corners so you don’t have too many layers as you fold it over. Seal the edges. Brush the top of calzone with egg wash.

Bake at 375°F for about 30 to 40 minutes. Let cool on rack.

It freezes very well! When reheating don't use the microwave - wrap in foil and heat in the oven.

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