Supreme Stuffed Crust Pizza Calzone Ring

This is the pizza that ends all pizza debates. A golden, braided ring of dough hides a creamy ricotta and sausage filling, while the center blisters with marinara, mozzarella, and pepperoni. Each slice delivers two textures: a crisp, chewy crust with a savory filling and a classic open-faced pizza bite. Finished with garlic butter and a drizzle of hot honey, it's a showstopper for game day, family dinners, or any night you want to conquer the ultimate pizza boss.

This half-pizza, half-calzone ring combines the best of both worlds. The outer edge is stuffed like a calzone with ricotta and sausage, then twisted into a rustic braid. The center stays open, topped with marinara, mozzarella, and pepperoni, just like a classic pie.

Baked at high heat, the crust puffs up golden and crisp, while the filling turns molten and savory. A brush of garlic butter and a drizzle of hot honey right out of the oven add a sweet-savory finish that makes every bite irresistible.

Ingredients

Why this recipe works

The high oven temperature, 475°F, is the secret to a crisp, blistered crust. The intense heat mimics a pizza stone, driving moisture out of the dough quickly and creating that airy, chewy texture with charred spots.

The center stays open, so the toppings cook directly on the dough, while the stuffed border acts like a barrier, keeping the filling moist and preventing it from drying out. This method ensures every component is cooked to perfection in the same amount of time.

The braided edge isn't just decorative—it seals the ricotta and sausage filling inside, so it stays creamy and contained. Twisting the dough also creates more surface area, which means more golden, crunchy bits.

The ricotta mixture, enriched with egg and Parmesan, sets as it bakes, giving the filling a custard-like consistency that contrasts with the crisp crust. The result is a pizza that's both familiar and surprising, with a texture that keeps you coming back for another slice.

Notes and substitutions

Use a good-quality pizza dough, either homemade or from the store. Fresh dough from the refrigerated section of the supermarket works well. Let it come to room temperature before rolling, about 30 minutes, to make it easier to shape.

If using frozen dough, thaw it overnight in the refrigerator. The recipe calls for whole-milk ricotta for the creamiest texture, but part-skim works in a pinch. The sausage can be sweet or hot, depending on preference; remove the casings and crumble the meat.

For the topping, use a low-moisture mozzarella that shreds easily—it melts without turning watery. Pepperoni slices can be regular or thick-cut; arrange them in a single layer so they crisp up at the edges. The garlic butter and hot honey are applied after baking, so they stay vibrant and flavorful. If hot honey isn't available, mix regular honey with a pinch of red pepper flakes. A baking sheet lined with parchment prevents sticking and makes cleanup easy.

• sweet or hot Italian sausage: Ground beef or turkey, cooked and seasoned with fennel, salt, and pepper
• hot honey: Regular honey mixed with a pinch of red pepper flakes
• whole-milk ricotta: Part-skim ricotta or cottage cheese, drained
• marinara sauce: Pizza sauce or crushed tomatoes with Italian herbs

Equipment

• Large rimmed baking sheet or pizza pan
• Parchment paper
• Rolling pin
• Small bowl
• Pastry brush
• Chef's knife
• Cutting board