Crispy Sausage and Ricotta Calzone with Garlic Marinara Step-by-step instructions

Before you start

Before starting, make sure the pizza dough is at room temperature for easier stretching. Preheat the oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat.

Have all filling ingredients prepared: sausage casings removed, peppers sliced, and ricotta measured. Line a work surface with flour and keep a rolling pin and fork nearby for crimping.

Instructions

Prep and Fill

1. 1Prepare the Filling
   In a bowl, combine the sweet Italian sausage, roasted red peppers, and ricotta. Mix until just combined, being careful not to overwork the sausage. The filling should be well distributed but still have some texture.
   Look for The filling looks evenly mixed with visible bits of sausage and pepper.
   Tip Keep the sausage in small chunks so it cooks evenly and doesn't turn the filling dense.
2. 2Stretch the Dough
   On a lightly floured surface, divide the stretched pizza dough into two equal pieces. Roll each piece into an 8-inch round, about 1/4-inch thick. Keep the edges slightly thicker to hold the filling.
   Look for The dough rounds are even and about 8 inches across.
   Tip If the dough springs back, let it rest for 5 minutes before rolling again.
3. 3Fill the Calzones
   Place half of the filling on one half of each dough round, leaving a 1-inch border. Be generous but avoid overfilling, as it can cause the calzone to burst open during baking.
   Look for The filling mounds slightly but leaves a clean border for crimping.
   Tip Spread the filling evenly so each bite has a bit of everything.
4. 4Crimp the Edges
   Fold the dough over the filling and press the edges together firmly. Use a fork or your fingers to crimp the edges tightly, creating a seal that will hold in the filling during baking.
   Look for The edges are sealed with no gaps where filling could escape.
   Tip A tight crimp is key to preventing leaks; press firmly with a fork.

At the end of this phase, you'll have two filled and crimped calzones on a floured surface. The filling should be evenly distributed, and the edges tightly sealed.

The dough should feel firm and not sticky. If any filling is poking out, press it back in or pinch the dough closed.

Bake to Golden

5. 5Preheat the Oven
   Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. Otherwise, line a baking sheet with parchment paper.
   Look for The oven reaches the high temperature needed for a crisp crust.
   Tip A hot oven is essential for a golden, blistered crust.
6. 6Bake the Calzones
   Place the calzones on the prepared baking sheet or pizza stone. Bake for 18-20 minutes, until the crust is golden brown and puffed, and the cheese is bubbling. The internal temperature of the sausage should reach 160°F (71°C).
   Look for The crust is deep golden and the filling is visibly bubbling through the seams.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the baking sheet halfway through for even browning.
7. 7Rest and Cool Slightly
   Remove the calzones from the oven and let them rest for 5 minutes. This allows the filling to set slightly and makes slicing easier without the cheese running out.
   Look for The calzones are firm enough to handle but still very hot.
   Tip Resting also lets the crust crisp up further.

The calzones are in the oven, and the kitchen smells of baking bread and sausage. After 18-20 minutes, they should be golden brown and puffed. The crust will feel firm to the touch, and you might see a bit of cheese bubbling out of the seams. Let them rest before slicing.

Slice and Serve

8. 8Slice the Calzones
   Use a sharp knife to slice each calzone straight down the middle, revealing the molten cheese and sausage filling. Be careful of the hot steam that escapes.
   Look for The cut reveals a steamy, cheesy interior with no raw dough.
   Tip Use a serrated knife for a clean cut through the crisp crust.
9. 9Ladle Marinara and Serve
   Ladle warm garlic marinara sauce over the blistered crust and serve immediately. The contrast of the crispy crust and the rich, garlicky sauce is irresistible.
   Look for The marinara pools on the plate and the calzone halves are ready to dip.
   Tip Serve extra marinara on the side for dipping.

The calzones have rested, and now you're slicing them open. The steam escapes, revealing the molten cheese and sausage. The crust crackles as you cut. Ladle warm marinara over the top and serve immediately, with extra sauce on the side.

Common mistakes

One common mistake is overfilling the calzone, which can cause the dough to tear or the seal to break during baking. Another is under-baking: a pale crust means the dough is still raw inside.

Always ensure the oven is fully preheated and bake until the crust is deeply colored. Also, avoid using wet ingredients like fresh mozzarella, which can release water and make the crust soggy.

How to tell it’s done

The calzones are done when the crust is deep golden brown and puffed, and you can see the filling bubbling through the seams.

The internal temperature of the sausage should reach 160°F (71°C) on an instant-read thermometer. Let them rest for 5 minutes before slicing to allow the filling to set slightly, making for cleaner cuts and less mess.

• Ground meat: 160°F (71°C) in the thickest part