Pioneer Woman Italian Homemade Calzones Recipe

This golden crispy Pioneer Woman Italian Homemade Calzones is made with savory sausage, creamy ricotta, and pizza dough, and ready in 35 minutes. Tearing open the freshly baked crust reveals a steaming center of melted cheeses and seasoned meat. I love serving these on busy weeknights when everyone wants a hearty, filling meal.

Restaurant-Quality At Home

I used to order calzones from our local pizzeria thinking the folded crust was too difficult to recreate. It turns out that stretching out standard pizza dough and crimping the edges is incredibly simple.

My biggest mistake early on was overstuffing the dough, which caused the cheese to leak everywhere in the oven. Keeping the filling centered and leaving a clear border ensures a perfect seal every time.

Pioneer Woman Italian Homemade Calzones Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 lb Italian sausage (mild or hot)
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 large egg, lightly beaten
• 1 cup marinara sauce, for dipping

How To Make Pioneer Woman Italian Homemade Calzones

1. Brown the Meat: Heat a large skillet over medium-high heat and cook the Italian sausage until completely browned, breaking it up with a spoon. Drain excess grease and let cool slightly.
2. Mix the Cheeses: In a medium bowl, stir together the ricotta, mozzarella, and Parmesan cheeses until well combined.
3. Prepare the Dough: Preheat your oven to 475°F. Divide the pizza dough into four equal pieces and stretch or roll each piece into an 8-inch circle.
4. Fill the Calzones: Spoon the cheese mixture onto the bottom half of each dough circle. Top with the cooked sausage, leaving a 1-inch border along the edges.
5. Fold and Seal: Fold the top half of the dough over the filling to create a half-moon shape. Crimp the edges tightly with your fingers or a fork to seal.
6. Bake the Calzones: Transfer the calzones to a parchment-lined baking sheet. Brush the tops with the beaten egg and cut three small slits in the top. Bake for 15 minutes until golden brown.

Recipe Tips

• Do not overstuff: Too much filling prevents a tight seal and causes messy leaks during baking.
• Vent the dough: Cutting small slits in the top allows steam to escape, preventing the dough from bursting open.
• Cool the meat: Adding steaming hot sausage directly to the dough will make it sticky and hard to handle.

What To Serve With Italian Homemade Calzones

These robust pockets pair well with a simple green salad dressed in a light vinaigrette to cut through the richness. A side of warm marinara sauce is essential for dipping the crispy crust.

How To Store

Keep leftover calzones in an airtight container in the fridge for up to four days. You can freeze baked calzones wrapped in foil for up to three months. Reheat in a 350°F oven until warmed through to keep the crust crisp.

FAQs

Can I use store-bought pizza dough?

Yes, ready-made dough works perfectly and saves significant prep time. Let it rest at room temperature for 20 minutes before rolling.

Why did my calzones leak?

Leaks usually happen when the edges aren’t sealed tightly or the filling contains too much moisture. Make sure to crimp firmly with a fork.

Can I add vegetables to the filling?

Absolutely. Just be sure to cook and drain high-moisture vegetables like mushrooms or spinach before adding them to prevent soggy dough.

Nutrition

• Calories: 650 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 1350mg
• Total Carbohydrate: 52g
• Protein: 32g

Try More Recipes:

• Pioneer Woman Italian Chicken Soup Recipe
• Stanley Tucci Italian Pasta Fagioli Recipe
• Stanley Tucci Italian Cacciucco alla Livornese Recipe

Pioneer Woman Italian Homemade Calzones

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Pioneer Woman Italian Homemade Calzones feature crispy golden crusts packed with creamy ricotta, mozzarella, and savory Italian sausage in just 35 minutes. These easy folded pizzas make a fast and comforting weekend dinner.

Ingredients

• 1 lb pizza dough (store-bought or homemade)

• 1 lb Italian sausage (mild or hot)

• 1 cup ricotta cheese

• 1 1/2 cups mozzarella cheese, shredded

• 1/2 cup Parmesan cheese, grated

• 1 large egg, lightly beaten

• 1 cup marinara sauce, for dipping

Directions

• 1. Brown the Meat: Heat a large skillet over medium-high heat and cook the Italian sausage until completely browned, breaking it up with a spoon. Drain excess grease and let cool slightly.
• 2. Mix the Cheeses: In a medium bowl, stir together the ricotta, mozzarella, and Parmesan cheeses until well combined.
• 3. Prepare the Dough: Preheat your oven to 475°F. Divide the pizza dough into four equal pieces and stretch or roll each piece into an 8-inch circle.
• 4. Fill the Calzones: Spoon the cheese mixture onto the bottom half of each dough circle. Top with the cooked sausage, leaving a 1-inch border along the edges.
• 5. Fold and Seal: Fold the top half of the dough over the filling to create a half-moon shape. Crimp the edges tightly with your fingers or a fork to seal.
• 6. Bake the Calzones: Transfer the calzones to a parchment-lined baking sheet. Brush the tops with the beaten egg and cut three small slits in the top. Bake for 15 minutes until golden brown.