Pescatarian Easy Calzones
Total time40 min
Prep time20 min
Cook time20 min
4.7(21)
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Learn more →Ingredients
4 servings
For the dough
- 1 lb store-bought pizza dough, at room temperature
For the filling
- 1 tbsp olive oil
- ½ lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 tsp dried oregano
- 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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