The Best Homemade Calzone - PoorMansGourmet

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while still providing good melt.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese offers a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be a cost-effective substitute.

Start by preparing the veggies: chop tomato, scallions, black olives, fresh parsley, chopped garlic, and bell pepper.

In a pan, cook the pork sausage and season it with Italian seasoning and star anise.

Once cooked, drain the sausage on paper towels.

In a large bowl, combine the cooked pork sausage and chopped veggies.

Add mozzarella cheese to the veggie and sausage mixture and stir well.

Portion the dough into about eight sections.

Shape each section into a round shape and flatten it.

If the dough is too thick, use a rolling pin to roll it out until it's about the size of your hand and thin.

Take a scoop of the filling and place it on one side of the dough.

Fold the dough over like a taco and press the edges almost to the middle, leaving the center open.

Open the center flap and add more filling, then pinch the edges to seal.

Add a little more mozzarella cheese on top of the filling before sealing completely.

Place the calzone in a pan and repeat with the remaining dough and filling.

Bake in the oven at 500°F for 8 to 10 minutes.

For a traditional calzone shape, fold the edges all the way around and create pleats like a potsticker.

Use a knife to make a few slits for ventilation on top of the calzone before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens