Recipe for cheesy and decadent Sausage and Mushroom Calzones
Pizza Dough (about 500g), cut into 4 equal balls
1/2 tbsp. per calzone – Ricotta Cheese
2-3 slices per – Mozzarella
1 slice per – Provolone
1 teaspoon Olive Oil
1/2 pound Mushrooms, sliced
Dash of Salt and ground black pepper
2 teaspoons Olive Oil
1 pound Italian Sausage
Olive Oil + 1 teaspoon Garlic powder
1/4 cup butter
1 can Fire-roasted Tomatoes, diced
1/2 can Tomato Sauce
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Thyme
1 tsp. Olive oil
Heat a pan to medium and add fire roasted diced tomatoes, tomato sauce, herbs, and oil. Allow it to cook for about 10 minutes, just until it starts to bubble.
Cover and set aside until ready for dipping.
Heat oil in a skillet/pan and add sliced mushrooms. Never wash mushrooms, but using a wet cloth, wipe the mushrooms. Cook mushrooms on medium high heat for about 10 minutes or until they look cooked and all the liquid evaporate.
You need to saute them because they will produce liquid inside of the calzone while baking. After that are done, transfer to a plate lined with paper towel.
Heat oil in a skillet/pan and cook Italian sausage without casting. If your Italian sausage is in casting, remove it completely before cooking. Cook sausage for 5-7 minutes, or until it is no longer pink and it looks cooked through.
After Italian sausage is cooked, transfer to a plate lined with paper towel.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.