Sausage and Ricotta Calzone

1. 1

   Prepare the Pizza Dough

   • In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture is foamy.
   • Add the all-purpose flour, 2 tbsp of olive oil, and 1 tsp of salt. Mix with a dough hook on low speed or by hand until a shaggy dough forms.
   • Knead on a lightly floured surface for 6-8 minutes (or with a dough hook for 5-7 minutes) until the dough is smooth and elastic.
   • Form the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover with plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
2. 2

   Cook the Sausage and Prepare the Filling

   • While the dough is rising, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.
   • Add the Italian sausage and cook for 8-10 minutes, breaking it apart with a spoon, until it's browned and fully cooked. Drain off any excess grease and set aside to cool completely.
   • In a separate large bowl, combine the ricotta, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, 0.75 tsp salt, and black pepper.
   • Once the sausage has cooled, add it to the cheese mixture. Crack one egg into the bowl and mix everything together until well combined. Set aside.
3. 3

   Assemble the Calzones

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Gently punch down the risen dough to release the air. Divide it into 4 equal portions.
   • On a lightly floured surface, roll each portion into an 8-inch circle, about 1/4-inch thick.
   • Spoon one-quarter of the filling onto one half of each dough circle, leaving a 1-inch border along the edge.
   • Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or roll the edge over itself to create a tight seal.
4. 4

   Bake and Serve

   • Carefully transfer the assembled calzones to the prepared baking sheet.
   • In a small bowl, whisk the remaining egg with 1 tbsp of water to create an egg wash. Brush the top of each calzone with the egg wash for a golden finish.
   • Using a sharp knife, cut 2-3 small slits in the top of each calzone to allow steam to escape during baking.
   • Bake for 20-25 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly.
   • Remove from the oven and let the calzones rest on the baking sheet for at least 5-10 minutes before serving, as the filling will be extremely hot. Serve warm with marinara sauce for dipping.

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