Rach makes the calzone in her wood-fired pizza oven, but don't worry if you don't have one!
"[Using a pizza oven] is the same principle as preheating your oven with slate or pizza stones for at least an hour before you cook," Rach says. "Turn the oven as high as it goes and get the stones hot."
Rach's Double-Duty Tip: If you're making less than four large calzones, the calzone filling can double as an easy sausage fennel pasta sauce! Cook out some chopped onion, grated garlic and finely chopped fresh fennel. Add sausage crumbles, some white wine and tomato of any kind: passata, puree, canned. Cook that out, then toss with pasta.
- 12 ounces to 1 pound sweet or hot Italian sausage with fennel (add ½ teaspoon fennel seed if none), cut from casing
- Non-aerosol extra-virgin olive oil cooking spray
- About 1 cup ricotta cheese
- ½ pound fresh mozzarella, diced
- ½ cup grated Parmigiano-Reggiano or Pecorino cheese, about 2 handfuls
- One handful of parsley, finely chopped
- 2 cups No-Cook Easy Pizza Sauce
- 2 pounds pizza dough, divided into 4 balls
Preheat pizza stones on rack in center at 550˚F for 1 hour.
Brown sausage in a medium skillet over medium-high heat in a drizzle or spray of EVOO. Drain sausage on paper towels.
Combine cheeses and parsley.
Simmer sauce 15 minutes in small pot.
Place 1 ball pizza dough on a floured work surface and sprinkle with a little more flour. Using a rolling pin, roll out to about a 12-inch round. Carefully roll dough onto the rolling pin, then transfer to a floured pizza peel or unrimmed baking sheet, placing dough on top so it can slide right into the oven.
Top dough with one-quarter of the meat and then the cheese mixture, working on one-half of the dough. Moisten the edge of dough with water, then fold and seal the calzone. Spray calzone with EVOO, then carefully shake off the floured peel onto preheated pizza stones in the oven. Roast to crispy and deeply browned, 15 to 18 minutes. Serve with dipping sauce in large ramekin alongside.