Crispy Sausage and Ricotta Calzone with Garlic Marinara Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, brush the calzones with a little olive oil before baking. This helps them brown evenly and adds a subtle richness.

If you like a bit of heat, sprinkle some red pepper flakes into the filling or over the top before serving.

To make the marinara extra garlicky, warm it with a clove of crushed garlic for a few minutes before serving.

This infuses the sauce without overwhelming it. You can also add a pinch of dried oregano or a splash of red wine vinegar for brightness.

Variations

• Spicy Sausage Calzone: Use hot Italian sausage and add a pinch of red pepper flakes to the ricotta for a fiery version. Serve with a cooling side of ranch or blue cheese dressing.
• Veggie Calzone: Omit the sausage and increase the roasted peppers to 1 1/2 cups, adding sautéed mushrooms or spinach. Use a plant-based sausage crumble for extra protein if desired.
• Four Cheese Calzone: Replace the sausage with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan, mixed into the ricotta. Add a handful of fresh basil leaves before folding.
• Breakfast Calzone: Swap the marinara for a drizzle of maple syrup and fill with cooked breakfast sausage, scrambled eggs, and cheddar cheese. Bake as directed and serve with extra syrup.

Storage and make-ahead

Fridge

Store leftover calzones in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to restore crispness.

Freezer

Freeze unbaked calzones on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 475°F for 25-30 minutes.

Reheat

For best results, reheat calzones in a toaster oven or regular oven at 350°F until heated through and crisp. Avoid microwaving, which softens the crust.

Store leftover calzones in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a 350°F (175°C) oven for 10-12 minutes, or until heated through and the crust is crisp again. Avoid microwaving, as it makes the crust soggy.

You can assemble the calzones up to 4 hours ahead and keep them covered in the refrigerator. When ready to bake, simply place them in the preheated oven and add a few extra minutes to the baking time.

Alternatively, bake them fully, let cool, and refrigerate for up to 2 days before reheating.

Serving ideas

Serve these calzones hot, straight from the oven, with a generous ladle of garlic marinara over the top and extra on the side for dipping. A simple green salad with a lemony vinaigrette makes a fresh counterpoint to the rich, cheesy filling.

For a fun dinner, set out bowls of extra marinara, grated Parmesan, and red pepper flakes so everyone can customize their calzone. Pair with a light Italian red or a sparkling water with lemon for a complete meal.

Frequently asked questions

Recipe card

Crispy Sausage and Ricotta Calzone with Garlic Marinara

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 300 g pizza dough, stretched
• 1/2 lb sweet Italian sausage, casings removed
• 1 cup roasted red peppers, sliced
• 1 cup whole-milk ricotta
• 1 cup garlic marinara sauce, warmed

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.
8. 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.
9. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

24 g

Carbohydrates

48 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.