Traditional Calzone Recipe

Name: Traditional Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/2 to 6 cups all-purpose flour; 4-1/2 teaspoons sugar; 1 tablespoon dried parsley flakes; 1 package (1/4 ounce) quick-rise yeast; 1-1/2 teaspoons salt; 1-1/2 teaspoons dried basil; 1-1/2 teaspoons dried rosemary, crushed; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon pepper; 1-1/4 cups water; 10 tablespoons butter; 2 large eggs; 3 pounds bulk Italian sausage; 3 cartons (15 ounces each) ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Romano cheese; 3 large eggs, lightly beaten; 1/4 cup dried parsley flakes; 1 large egg; 2 tablespoons water

Servings: persons

5-1/2 to 6 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon dried parsley flakes
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1-1/4 cups water
10 tablespoons butter
2 large eggs
3 pounds bulk Italian sausage
3 cartons (15 ounces each) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
3 large eggs, lightly beaten
1/4 cup dried parsley flakes
1 large egg
2 tablespoons water

1
In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes.
2
Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
3
Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350u00b0 for 60-65 minutes or until a thermometer inserted into filling reads 160u00b0. Let stand for 10 minutes; cut into squares.

1699

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5-1/2 to 6 cups all-purpose flour, 4-1/2 teaspoons sugar, 1 tablespoon dried parsley flakes, 1 package (1/4 ounce) quick-rise yeast, and more.

Yes, Traditional Calzone falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional Calzone

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