Calzone with Sausage and Peppers

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Give pizza night a little twist by baking up these meaty Calzone with Sausage and Pepper. These perfect Italian hand pies are delicious dipped in homemade red sauce.

Calzone with Sausage and Peppers | Good Cheap Eats

I grew up in a large family, lived in the same house for all my childhood, and ate at the same hometown restaurants whenever we dined out. It wasn’t until I went to college that I realized all that was out there in the world of food. This was, of course, the days before the internet, Amazon, or even cell phones for the masses.

It was also 1990 when iceberg lettuce was ubiquitous, and the popular flavor profiles were limited, even in Southern California. I don’t think we really knew what wonders were available throughout the world.

When I headed to college 25 years ago, I was a girl with a fairly limited culinary experience. I mean I didn’t even know how to use fresh garlic. My family always used garlic powder.

I remember weekends in college, going out to dinner with the girls. It was Santa Barbara and we had spending money. That year was the first time I had ever heard of, let alone ate, a calzone. I’ve been a fan of calzone ever since.

These Italian hand pies are basically an inside-out pizza and a fun way to mix up pizza night.

I’ve made calzone in fun shapes before, like this Fish Calzone that was a huge hit with my family. But usually, I just make them single serving hand pies that we dip in a delicious, homemade red sauce.

You can vary the fillings however you like in calzone. The first one I ever tasted was filled with ricotta and herbs. You can use meats, vegetables, or cheese. The fun thing about making them single serving is that everyone can have it exactly the way he likes it.

Just be sure to try this yummy sausage and pepper filling. So good!

Tools I use to make this recipe EASY:

Sausage Pepper Calzones PIN

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Katie says

    I made calzones for my frozen dinner club this month and used your red sauce recipe for the dipping sauce. It was GREAT with the calzones!

  2. Jill says

    These look great! I tried making puff pastry calzones a few weeks ago, but we did the tomato sauce on the inside, and it was a little too much in terms of acidity. So I may have to try it your way!

    However, there are only 2 of us, so how would you recommend making ahead & freezing? Can I form them all & then freeze them? Cooked or uncooked? Or would it be better to freeze the dough in portions & the sausage mixture in portions, then make them when we want them? Cheers!

    • I like to freeze them baked, just a little on the light side. They will taste best fresh, but still good from frozen. You could always make a half batch pretty easily as well.

  3. Lori says

    Thank you for sharing! Can these be assembled in the afternoon and refrigerated until dinner?

    • I think you could pull it off if you chilled the filling first. If it was warm at all, I think it would make the dough soggy.

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