Cheese and Sausage Calzone Recipe

Cheese and Sausage Calzone Recipe

Continuing in my series of Taste of Home recipes modified to create healthier versions for those who need to watch starchy carbs but love a good sandwich.


  • 1 container (15 ounces each) ricotta cheese
  • 2 cups (1 pound) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 pound bulk Italian sausage
  • 1 batch Ezekiel Style Bread Dough
  • 1 jars (16 ounces each) marinara sauce


  • In a large bowl, combine cheeses, oregano, basil, onion, green pepper and garlic. In a heated skillet, coated with nonstick spray, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture.
  • Divide dough into eight portions; roll each into a 6-in. circle. Spoon filling evenly on half of each circle; fold dough over filling and seal edges. Place on greased baking sheets.
  • Bake at 350° for 25 minutes or until golden brown. Serve with marinara sauce for dipping.

Original recipe published as Cheese ‘n’ Sausage Calzones in Taste of Home October/November 1995

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