Sausage and Pepperoni Cheese Stuffed Calzone

By á-46

"This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people."

Ingredients

• 1 1/2 cups sausage, ground
• 1 lb pizza dough, thawed
• 1 cup part-skim ricotta cheese, drained well
• 4 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 1 cup pepperoni slice, cooked
• 2 tablespoons italian seasoning
• 1 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese, grated, to taste
• 2 cups marinara sauce, to dip, heated
• salt and pepper

Preparation

Step 1

Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.

In a large grill plan, cook sausage until browned. Drain.

In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.

Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.

Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.

Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.

Brush with olive oil and sprinkle some parmesan cheese over top.
Cut a few slits in the top to allow steam to release.

Transfer calzone from pizza pad to pizza stone in oven.
Bake 10-15 minutes, until puffed up golden brown.

Let stand 5 minutes before serving.

Heat the marinara sauce in the microwave for dipping.