Posted: 06/15/2014

Ricotta Calzones with Sausage

Total Time: 3 hours 0 Reviews Jump to Recipe

Homemade calzones are filled with 3 cheeses and sausage.

Originally published on January 4, 2008 – Since it’s Father’s Day, I thought I’d bring back one of my husband’s favorite recipes. He loves calzones, and fell back in love with this recipe when I recently remade them. They take a little time since you are making the dough from scratch, but they are totally worth it!!

My mom called me this morning, and during our conversation, she asked me if my husband and I ever go out to eat. I told her that we don’t go to restaurants very often, and when we do, I am usually disappointed because I can usually make the same thing better at home. Not to make it sound like I am a better cook than most restaurants out here, but it just seems like the quality has been lacking the last times that we have been out. There is a restaurant in Park City called the Main Street Pizza and Noodle that we really enjoy whenever we are up in Park City. And they make a delicious calzone. But seeing that it is tourist season in Park City, and especially since it’s almost time for the Sundance Film Festival, we will be steering clear of Park City for the next few months. (Neither of us are fans of the crowds, or the fact that the prices go up during the tourist/ski season!) So what do we do instead? Make our own calzones!!

I’m not a stranger to calzones. I have a recipe that I have made multiple times, and it’s pretty rare for me to make the same recipe multiple times. So what persuaded me to try this recipe? Because it’s America’s Test Kitchen!!

I had an easy time choosing the first recipe from this month’s Cookbook of the Month – The New Best Recipe. I was going through the book after I received it, and once I saw that there was a chapter on pizza, calzones, and focaccia, I immediately went to that chapter.

In the heading for calzones, it says that what they were looking for when creating the perfect calzone was “a crisp crust that had plenty of chew, with a healthy proportion of rich, creamy, flavorful filling.” I love it when someone else does the research and testing for me, because these calzones came out perfectly the first time!! I would say that they are better than my tried and true recipe, and my husband claimed that this was the best calzone dough that he had ever had.

I chose to make the Ricotta Calzones with the addition of sausage. In the book, there is an option for Ricotta Calzones with Sausage and Broccoli Rabe, but I didn’t have any of the broccoli, so I left that out. I do wish that I would have replaced it with another vegetable, though. My husband and I thought that mushrooms would have been a perfect addition to these.

One thing I especially loved about this recipe is that it is easily halved. The original recipe makes 6 calzones, but it was easy to cut down to make only 3. One suggestion I have if you are a recipe-half-er like me is to buy your yeast in the small jars instead of the packages. It’s a lot easier to measure the yeast out of the jar instead of opening a package, having to measure it, and then store the rest of the little package. The recipe listed below is the full recipe – not the halved recipe.

This recipe is quite long, but in reality, it is quite easy to put together, so don’t let the length deter you.

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