Ingredients:

  • 1 lb high-protein pizza dough
  • 2 tbsp cornmeal
  • 1/2 lb Italian sausage, bulk
  • 2 oz salami, julienned
  • 2 oz pepperoni, sliced
  • 1/2 cup sliced button mushrooms
  • 1 cup whole milk ricotta cheese
  • 1.5 cups low-moisture shredded mozzarella
  • 1 large egg
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat and Prep: Set your oven to 425°F (220°C). If using a pizza stone, put it in now.
  2. Render the Meats: In a skillet, brown the 1/2 lb Italian sausage until crumbled and no longer pink. Remove the meat but keep the fat.
  3. Sauté the Veg: Toss the 1/2 cup mushrooms into the sausage fat and cook until they are golden and shrunken. Drain everything well on paper towels.
  4. Prepare the Binder: In a bowl, whisk 1 cup ricotta, the egg, oregano, and garlic powder until the mixture is velvety and uniform.
  5. Stretch the Foundation: Divide the 1 lb dough into two balls. On a surface dusted with cornmeal, stretch each into a 10 inch circle.
  6. Layer the Shield: Spread the ricotta mixture over half of each circle, leaving a 1 inch border.
  7. Pile the Proteins: Top the ricotta with the cooked sausage, mushrooms, 2 oz julienned salami, 2 oz pepperoni, and 1.5 cups mozzarella.
  8. The Fold and Crimp: Fold the empty dough half over the filling. Pinch the edges and pleat them firmly until the seam is tight and decorative.
  9. Vent and Bake: Cut three small slits in the top. Bake for 15 minutes until the crust is deep golden and sounds hollow when tapped.
  10. The Signature Finish: Mix the melted butter, minced garlic, and parsley. Brush it over the hot calzone and sprinkle with Parmesan until it sizzles and the cheese begins to melt.