Nickel Allergy Friendly Easy Calzones

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the dough

1 lb store-bought pizza dough, at room temperature
Sciortino Pizza Dough Bronx City Baking Plain Pizza Dough, 16 oz Calise Bakery Fresh Dough 1LB
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For the filling

1 tbsp olive oil
½ lb italian sausage, casings removed
1 cup whole-milk ricotta cheese
1 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp garlic powder
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For assembly

1 egg, beaten

For serving

1 cup marinara sauce

Instructions

1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, for 5–7 minutes until browned throughout with no pink remaining. Transfer to a plate lined with paper towels and let cool for 5 minutes.

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