Sausage and Three Cheese Calzone

"Was inspired from a recipe saw on the net? Did I make it? you bet? The core recipe came here here, TRUE! Added my own little twist, providing hints and tip too! :) Was SO proud of myself as made from scratch today! Am hoping someone else has the patience to make and review okay? NOTE: The 4 of mine came out HUGE! These are WARNING, WARNING...VERY filling too! I only ate 1/2 of one, But for golly goodness sake, making these are FUN! :) NOTE: 7g sachet dried yeast = 2 1/4 teaspoons Thanks to Kerfuffle-Upon-Wincle for the cropping of the additional photo too! :)"
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
Ready In:
1hr 30mins
4 half portion calzones




  • Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
  • NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
  • Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
  • Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
  • NOTE: I diced red onion finely.
  • NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
  • Taste, taste, taste :).
  • Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
  • NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
  • Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
  • ENJOY!
  • NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
  • NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.

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<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
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