Ingredients:

  • 1 lb pizza dough
  • 2 tbsp cornmeal
  • 1 large egg
  • 1 lb bulk beef Italian sausage
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb bulk beef Italian sausage, breaking it apart with a spoon until browned and caramelized. Stir in the diced yellow onion and sliced red peppers, cooking until the vegetables are tender and aromatic. Add the minced garlic and cook for the final 60 seconds to prevent burning. Remove from heat and let the mixture cool slightly.
  2. Preheat the oven to 425°F (220°C). In a small mixing bowl, combine 1 cup ricotta cheese, 1 tsp dried oregano, and 1/2 tsp salt.
  3. Divide 1 lb pizza dough into four equal balls. On a floured surface, roll each ball into a 7-inch circle.
  4. Place a generous dollop of the ricotta mixture in the center of each dough circle, followed by a portion of the cooked sausage and pepper blend, and top with shredded mozzarella and grated Parmesan cheese.
  5. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together and crimp them with a fork to create a tight seal.
  6. Dust a baking sheet with 2 tbsp cornmeal and transfer each calzone onto the sheet.
  7. Beat 1 large egg and brush the top of each calzone with the egg wash.
  8. Bake for 15–20 minutes until the crust is deep mahogany-gold, the edges are bubbling, and the internal temperature of the sausage reaches 160°F (71°C).
  9. Let the calzones rest for 5 minutes before slicing to allow the cheese to set.