Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
55 Mins
Total Time
1 Hour 20 Mins
Serves 8

A quick sauce made with ripe summer tomatoes and fresh herbs does double duty: It's in the savory filling and spooned over the golden-brown crust once baked. If freezing some of the calzones, you can either freeze the remaining sauce in a small zip-top plastic freezer bag, thaw in the microwave, and reheat or serve with your favorite lower-sodium marinara (we recommend Dell'Amore).

How to Make It

Step 1

Let the dough stand, covered, at room tem­per­ature 1 hour.

Step 2

Preheat oven to 450°.

Step 3

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Stir in tomato paste and garlic; cook 1 minute. Add tomato and sugar; cook 10 minutes, stirring occasionally. Stir in basil and oregano. Keep warm.

Step 4

Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Place sausage in a bowl. Add remaining 1 1/2 teaspoons oil to pan. Add onion, bell pepper, black pepper, and salt to pan; cook 5 minutes. Add pepper mixture to sausage.

Step 5

Line 2 baking sheets with parchment paper, and sprinkle with cornmeal. Divide dough into 8 equal portions. Roll each portion into a 6-inch round on a lightly floured surface. Top each round with about 2 tablespoons sauce, leaving a 1/2-inch border. Top rounds evenly with sausage mixture and cheese; fold dough over filling, and crimp edges with a fork to seal. Arrange calzones on prepared baking sheets; coat with cooking spray. Bake at 450° for 15 minutes. Bake an additional 10 minutes, or follow freezing instructions. Top each calzone with about 2 tablespoons sauce.

Step 6


Step 7

FREEZE: Wrap cooled, partially baked calzones individually in foil, and seal in a large zip-top plastic freezer bag. Freeze up to 2 months.

Step 8

REHEAT: Bake calzones, unwrapped, at 400° for 20 minutes or until golden brown. Serve with warm lower-sodium marinara sauce.

Ratings & Reviews

Really tasty

August 17, 2015
My husband and boys loved these.  My only quibble would be that 25 minutes was too long at that temperature.  20 minutes at 450 is plenty.