This is an oldie, but a goodie from my recipe memory. Sausage and Zucchini Calzones inspired originally (if memory serves) by a recipe from a Rachel Ray 30 Minute Meals cookbook I had way back in the day. I’d say I make these a few times a year and have been serving them up for at least a decade.
Over the years the recipe has, I’m sure, morphed. Usually for me this means its been simplified based on my memory of ingredients – if I didn’t remember it was in there, it can’t have been that crucial to the taste right?! I do know that the original recipe did not have Mozzarella, but I like to add a bit to achieve that mouthwatering gooiness you want when you cut open a calzone.
I consider this to be a fairly quick and easy recipe appropriate for a weeknight due to the ease of making fresh dough using Fleishman’s Pizza Yeast – no need to let it rise, simply mix ingredients according to the package and let sit while you prep the filling!
The recipe is also pretty versatile – meat, vegetable, cheese and tomato sauce – so go ahead and mix it up (though for some odd reason I never have)…
INGREDIENTS (Serves 4):
1 BALL PIZZA DOUGH – Enough to make one regular crust pizza (one recipe using the Fleishman’s Pizza Yeast)
1 TBSP OIL – I always use Canola, but obviously Olive Oil would be appropriate
2 ITALIAN SAUSAGES – Casings removed
1 ZUCCHINI – Sliced into half moons
1 CUP RICOTTA CHEESE – Make your own if you have time using this easy method!
1/2 CUP MOZZARELLA CHEESE – Grated
1 CUP TOMATO SAUCE – I usually just used crushed tomatoes heated through and seasoned with garlic, oregano, basil, salt and a pinch of sugar
Preheat oven to 425°.
Add the oil and sausage to a large pan over medium heat and sauté until just starting to brown. Add the zucchini and continue to sauté until the sausage and zucchini are both cooked through.
Add the ricotta and half the tomato sauce and stir to combine.
Divide your dough into four equal sized balls and roll out each ball until 1/4 inch thin. Put the rounds on a greased baking sheet.
Add 1.4 of the filling in the middle of one side of each round. Fold the dough over the filling and pinch the edges to seal.
Bake for 15 minutes or until golden brown. Serve hot drizzled with remaining tomato sauce.
Prep Time: 10 min
Cooking Time: 20-25 min