Remember the meatballs I recently made? Well, this is hands down one of my favorite things to do with those meatballs – add them to a calzone. Don’t get me wrong, the meatballs are plenty good on their own or with some sauce or pasta, but, they are also a fantastic addition to a meaty calzone. I’ll be the first to admit this is not exactly a diet friendly dish. And obviously if something is called “meat lovers” you need to enjoy meat (vegetarians look away!) Actually a calzone is an incredible meal to make because there are so many variations you can produce. If you aren’t really a fan of meats make a meatless one! Maybe you’d prefer a plain cheese calzone or cheese and vegetable – the combinations are endless! You are limited only by your own imagination!
My Meat Lovers Calzone is stuffed full of meats and some vegetables. For years my home always had an overwhelming majority of growing boys that enjoyed, and heck, down right required hearty meals to keep their stomachs full! This calzone certainly does the trick! The meats I used in this little gem are sausage, meatballs and pepperoni but you could easily use salami or maybe some prosciutto? Experiment! Add other meats to what I used or change out what you like – it’s all good! That’s what so great about making a calzone, the end result is up to you! Use your favorite stuffings and create your own masterpiece!
Worry about the diet tomorrow 🙂
Meat Lovers Calzone
1/2 cup ricotta cheese
Pizza dough (store bought, your own recipe-or try mine!)
1/2 lb ground spicy sausage
3 meatballs, quartered
1 tsp olive oil
1 small pepper
1 small yellow onion
1/2 c sliced pepperoni
1/2 c mozzarella cheese
1 beaten egg for egg wash
2 c pizza sauce (optional for dipping)
Preheat oven to 500 degrees.
If using a pizza stone place it in oven while it’s heating. Otherwise cover baking sheet with parchment.
Brown sausage in small pan.
While sausage browns, in small bowl mix ricotta with egg.
Once sausage is cooked remove from pan and set aside to cool.
Add olive oil to pan and saute peppers and onions 8-10 minutes or until pliable. Remove from heat and cool.
Sprinkle corn meal or flour on surface you are working on to ensure dough doesn’t stick. If you are using a baking sheet you can work the dough right on the sheet.
Stretch pizza dough out to circle about 12 inches diameter a bit larger is fine. On half of the dough spread ricotta mixture up to about 1/2 inch from the edge. Layer with sausage, meatballs, peppers and onions, pepperoni and mozzarella. Fold empty half of dough circle over ingredients and crimp edges. Brush top of calzone with egg wash.
Place calzone in oven and bake for 15-20 minutes or until calzone is golden brown.
Remove from oven, slice and enjoy!
I always serve the sliced calzone with some pizza sauce for dipping.