Supreme Stuffed Crust Pizza Calzone Ring Step-by-step instructions

Before you start

Before starting, preheat the oven to 475°F (245°C) and position a rack in the center. Line a large rimmed baking sheet with parchment paper. Take the pizza dough out of the refrigerator and let it sit at room temperature for 20-30 minutes.

Meanwhile, make the garlic butter by melting the butter and stirring in the minced garlic. Set aside. Have all the filling and topping ingredients measured and ready—the assembly goes quickly once the dough is rolled.

Instructions

Dough and Filling

1. 1Prepare the Dough and Filling
   Preheat the oven to 475°F (245°C). Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the pizza dough into a large circle, about 14 inches in diameter. Transfer the dough to the prepared baking sheet.
   Look for The dough should be even and about 1/4 inch thick.
   Tip If the dough springs back, let it rest for 5 minutes before rolling again.
2. 2Mix the Ricotta Filling
   In a small bowl, combine the ricotta, Italian sausage (casings removed), beaten egg, and grated Parmesan. Mix until well combined.
   Look for The filling should be thick and slightly chunky from the sausage.
   Tip Use a fork to break up the sausage into small pieces as you mix.
3. 3Shape the Calzone Ring
   Spoon the ricotta mixture in a ring around the dough, leaving a 4-inch circle empty in the center. Fold the outer edge of the dough over the filling and pinch to seal. Twist the sealed edge to create a braided look, if desired.
   Look for The dough ring should be sealed tightly with no gaps.
   Tip Dampen your fingers with water to help the dough stick together.

You should have a rolled circle of dough on the baking sheet, with the ricotta-sausage mixture spooned in a ring around the edge. The dough should be pliable and not tearing. The filling should be well combined and slightly chunky. This stage sets the foundation for the braided crust—take care to seal the dough edges tightly to prevent leaks during baking.

Baking

4. 4Fill the Center
   Spread the marinara sauce evenly over the center of the dough, staying within the border. Sprinkle the shredded mozzarella over the sauce, then arrange the pepperoni slices on top.
   Look for The center should be evenly covered with sauce, cheese, and pepperoni.
   Tip Leave a small border between the filling and the dough ring to prevent overflow.
5. 5Bake the Pizza Calzone Ring
   Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the crust is deep golden brown and the cheese is bubbling and blistered in spots.
   Look for The crust should be puffed and golden, and the cheese should be melted and slightly browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the pan halfway through baking for even browning.

The pizza is in the oven, and the kitchen smells of garlic, sausage, and melting cheese. After 20-25 minutes, the crust should be golden brown and the cheese bubbling.

The pepperoni may curl at the edges, and the center should be hot and bubbly. Check the internal temperature of the sausage filling to ensure it reaches 160°F (71°C). The crust should be firm to the touch and sound hollow when tapped.

Finishing and Serving

6. 6Finish with Garlic Butter and Honey
   In a small bowl, stir the minced garlic into the melted butter. Brush the garlic butter over the hot crust. Drizzle the hot honey over the entire pizza, including the crust.
   Look for The crust should be glossy and fragrant with garlic and honey.
   Tip Brush the garlic butter on while the pizza is still hot so it soaks in.
7. 7Rest and Serve
   Let the pizza rest for 5-10 minutes before slicing. Use a sharp knife to cut into wedges, making sure to include both the open pizza and the stuffed crust in each slice.
   Look for The cheese should be set but still gooey, and the crust should hold its shape.
   Tip A pizza cutter works well, but a chef's knife gives cleaner cuts through the crust.

The pizza is out of the oven, brushed with garlic butter and drizzled with hot honey. The crust glistens, and the honey adds a sweet sheen. Let it rest for a few minutes before slicing. Each slice should hold together, with the stuffed crust intact and the center cheese slightly set but still gooey. The contrast of crispy dough, creamy filling, and spicy-sweet honey is the final reward.

Common mistakes

A common mistake is overfilling the center, which can cause the toppings to spill over the crust during baking. Keep the center filling about 1/4 inch thick. Another issue is a soggy crust—make sure the oven is fully preheated and the baking sheet is placed on the lowest rack if possible.

If the dough tears when shaping, patch it with a scrap of dough. Don't skip the rest after baking; cutting too soon can make the cheese run and the crust deflate.

How to tell it’s done

The pizza is done when the crust is deep golden brown and puffed, and the cheese is bubbling and blistered in spots. The internal temperature of the sausage filling should reach 160°F (71°C) to ensure it's fully cooked.

Let the pizza rest for 5-10 minutes before slicing; this allows the cheese to set slightly and makes cutting easier. The crust should sound hollow when tapped, a sign that it's baked through and crisp.

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