Sausage Pizza Pocket Calzones
Easy sausage pizza pocket calzones stuffed with Italian sausage, melty mozzarella, and pizza sauce, baked until golden and crisp. A fun grab-and-go homemade comfort food for lunch, dinner, or snacks.
Equipment
- Large mixing bowl (if making dough)
- Rolling Pin
- Baking sheet or pizza stone
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Skillet (for cooking sausage)
- Small bowl (for egg wash)
- Pastry brush (optional)
- Measuring cups and spoons
- Fork (for crimping)
Ingredients
- 1 pound pizza dough store-bought or homemade; let sit at room temp 15 minutes for easier rolling
- 1 pound Italian sausage casings removed
- 1 cup pizza sauce or marinara sauce plus more for dipping if desired
- 2 cups mozzarella cheese shredded; whole-milk melts best
- 1 teaspoon Italian seasoning
- 1 large egg beaten, for egg wash (optional)
- 1 tablespoon olive oil for brushing (optional if using egg wash)
- 1/2 cup bell peppers optional add-in, diced
- 1/4 cup onion optional add-in, sliced
- extra mozzarella optional, for extra cheesy pockets
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper (or preheat a pizza stone).
- Cook the sausage: heat a skillet over medium heat, add the Italian sausage, and cook 6–8 minutes, breaking it into small pieces, until browned and cooked through. Drain excess fat and let cool slightly.
- On a lightly floured surface, roll the pizza dough to about 1/4-inch thickness. Cut into 6 circles (6–8 inches each) using a bowl/plate as a guide.
- Fill each circle: spoon 2–3 tablespoons sauce onto one half, add a handful of mozzarella, then top with about 1/6 of the cooked sausage. Sprinkle Italian seasoning and add optional peppers/onions if using. Leave a 1/2-inch border around the edge.
- Fold the dough over to form a half-moon. Press edges to seal, then crimp with a fork. Cut 2 small slits on top for steam vents.
- Brush tops with beaten egg (or olive oil). Place calzones on the baking sheet with space between each.
- Bake 15–18 minutes until puffed and golden brown. Let cool 5 minutes before serving (the filling is very hot).
- Serve warm, with extra pizza sauce or marinara for dipping if desired.
Notes
Storage: refrigerate leftovers airtight up to 3 days (wrapping in foil helps prevent sticking). Reheat in a 350°F (175°C) oven for 10–12 minutes for the crispiest crust (microwave softens the crust). Freezing: freeze unbaked calzones up to 2 months, wrapped tightly in plastic wrap and foil; bake from frozen, adding 5–10 minutes. Seal edges well to prevent cheese leakage.