Calzones With Sun Dried Tomatoes And Sausage
Calzones with sun-dried tomatoes and sausage offer a savory, cheesy pocket of flavor, combining spicy sausage, tangy sun-dried tomatoes, fresh basil, and Romano cheese encased in a crispy crust. Perfect for a hearty lunch or casual dinner, appealing to those who love rich, flavorful handheld dishes.
Ingredients
Instructions
- Oil a cookie sheet or pizza pan.
- Using a rolling pin, roll the pizza dough on a floured surface to the thickness of a pizza.
- Arrange the cooked sausage and sun-dried tomatoes over the dough.
- Top with basil leaves, Romano cheese, and drizzle with olive oil (no salt added).
- Fold the dough to form a pocket or log shape, sealing the edges.
- Brush the beaten egg over the top of the calzone.
- Bake at 400°F (200°C) for about 45 minutes or until golden brown.
Tips & Substitutions
For a crispier calzone, pre-bake the dough for about 5 minutes before adding the filling. You can substitute Italian sausage with turkey or veggie sausage for a lighter option. If you prefer a different cheese, mozzarella or provolone can work well too. Adding some crushed red pepper flakes can give a nice kick to the filling.
Serving Suggestions
Serve these calzones with a side of marinara sauce for dipping, which enhances their flavors. A fresh green salad or a serving of Pasta Salad(Italian Style) makes a great accompaniment. For drinks, consider pairing with a light Italian red wine or sparkling water with lemon.
Storage & Reheating
Allow the calzones to cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through, ensuring the crust remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Calzones With Sun Dried Tomatoes And Sausage contains roughly 696 calories, with 16g protein, 98g carbohydrates, and 28g fat. It is an excellent source of calcium (35% of the Daily Value), protein (31% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 737mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze these calzones?
Yes, these calzones freeze well. After baking, let them cool completely, then wrap each calzone tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes.
What can I use instead of sun-dried tomatoes?
If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes, roasted red peppers, or even olives for a different flavor profile. Just be sure to adjust the moisture content in the filling to avoid a soggy calzone.
How can I make these calzones vegetarian?
To make vegetarian calzones, simply omit the sausage and add a mix of vegetables like spinach, mushrooms, and bell peppers. You can also include additional cheese or a blend of Italian herbs to enhance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).