Sausage and Pepperoni Cheese Stuffed Calzone

READY IN: 20mins
Recipe by Super San Mateo Chefs

This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.

Top Review by tara portee

Awesome. I only used half of the mozzarella cheese (trying to reduce calories a bit) and I divided the dough to make several smaller pies. I used cottage cheese instead of ricotta (just a personal preference) I was wild about the filling; I think it was the creaminess added by the cottage cheese. My husband even said twice how good this was, and that does not happen very often! This is absolutely a keeper.

Ingredients Nutrition


  1. Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
  2. In a large grill plan, cook sausage until browned. Drain.
  3. In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
  4. Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
  5. Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
  6. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
  7. Brush with olive oil and sprinkle some parmesan cheese over top.
  8. Cut a few slits in the top to allow steam to release.
  9. Transfer calzone from pizza pad to pizza stone in oven.
  10. Bake 10-15 minutes, until puffed up golden brown.
  11. Let stand 5 minutes before serving.
  12. Heat the marinara sauce in the microwave for dipping.

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