Supreme Stuffed Crust Pizza Calzone Ring Tips, FAQ & printable recipe

Tips for success

For an even crispier crust, place the baking sheet on a preheated pizza stone or steel. If you don't have one, heat the baking sheet in the oven while it preheats, then carefully transfer the parchment with the assembled pizza onto the hot sheet.

This gives the bottom a head start and helps it brown. You can also brush the exposed dough edges with a little olive oil before baking for extra golden color.

When shaping the braid, don't worry about perfection—a rustic look is part of the charm. If the dough is too sticky, dust it lightly with flour.

To get a clean cut through the stuffed crust, use a serrated knife and a gentle sawing motion. For the best experience, serve the pizza warm, within 15 minutes of baking, while the crust is still crisp and the cheese is at its most stretchy.

Variations

• Veggie Supreme: Replace the sausage with sautéed mushrooms, bell peppers, and red onions. Add a handful of spinach to the ricotta filling for extra color and flavor. Keep the pepperoni or omit it for a vegetarian version.
• Spicy Diavola: Use hot Italian sausage and add sliced jalapeños or banana peppers to the center. Drizzle with extra hot honey and a sprinkle of red pepper flakes before serving for a fiery kick.
• Four Cheese: Swap the sausage for a mix of provolone, fontina, and Gouda in the filling. Use a blend of mozzarella and cheddar on top. The extra cheese makes the center extra gooey and rich.
• BBQ Chicken: Replace the marinara with BBQ sauce and the sausage with cooked, shredded chicken. Top with red onion and cilantro after baking. The sweet and smoky flavors pair perfectly with the hot honey.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Freezer

Freeze the baked and cooled pizza whole or in slices, wrapped tightly in plastic wrap and foil, for up to 2 months.

Reheat

Reheat frozen or refrigerated slices in a 375°F (190°C) oven for 8-10 minutes, or until hot and crispy. Avoid microwave to prevent sogginess.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the crust is crispy and the cheese is melted. Avoid microwaving, as it makes the crust soggy. The stuffed crust may soften slightly but will still taste great.

Assemble the entire pizza up to 2 hours ahead, cover with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes while the oven preheats.

You can also prepare the ricotta filling a day in advance and keep it chilled. The garlic butter can be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve this pizza ring as the centerpiece of a casual dinner, cut into 6-8 wedges. It pairs well with a crisp green salad dressed with lemon vinaigrette, or simply on its own with extra hot honey on the side. The contrast of the savory sausage and sweet honey makes it a crowd-pleaser for game nights or family gatherings.

For a more indulgent experience, offer additional toppings at the table, such as red pepper flakes, fresh basil, or grated Parmesan.

The pizza is best enjoyed warm, straight from the oven, but it's also delicious at room temperature as a snack. Each slice is a complete meal, combining the satisfaction of pizza and calzone in one bite.

Frequently asked questions

Recipe card

Supreme Stuffed Crust Pizza Calzone Ring

Prep 30 minCook 25 minRest 10 minTotal 1 h 5 minServes 6

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 cup whole-milk ricotta
• 1/2 lb sweet or hot Italian sausage, casings removed
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan
• 1 cup marinara sauce
• 2 cups shredded low-moisture mozzarella
• 4 oz pepperoni slices
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 2 tbsp hot honey

Instructions

1. 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.
2. In a small bowl, combine the ricotta, Italian sausage (casings removed), beaten egg, and grated Parmesan. Mix until well combined.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

25 g

Carbohydrates

45 g

Fat

28 g

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