Vegetarian Easy Calzones

Total time40 min

Prep time20 min

Cook time20 min

Golden, crisp-crusted pockets stuffed with a creamy blend of ricotta, mozzarella, and Parmesan make these calzones a weeknight favorite. Oregano, garlic powder, and a pinch of red pepper flakes bring warmth and a little kick to the filling, while pizza dough rolled thin and crimped tight seals in every bit of that melty goodness. A brushed-on golden finish gives the crust its deep color and satisfying crunch, and two small steam slits keep everything from bursting open in the oven. Serve them hot alongside warmed marinara for dipping, and you've got a hearty, cheese-forward dinner that fits neatly into a vegetarian spread. It's the kind of recipe that feels indulgent but comes together with simple pantry staples and about 15 minutes in a hot oven.

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Ingredients

4 servings

For the dough

1 lb store-bought pizza dough, at room temperature
Wholly Wholesome Gluten-Free Pizza Dough Ball Home Chef Pizza Dough Signature Select/Cafe Traditional Pizza Dough - 16 Oz Signature Select/Cafe White Whole Wheat Pizza Dough - 16 Oz Birrittella's Pizza Dough 15oz
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For the filling

1 tbsp olive oil
½ lb italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
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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