Italian Style Sausage and Pepper Calzone Recipe Video

Learn to create an Italian delight – a calzone made from scratch, with tomato sauce, sausage, peppers and onions


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Pizza dough1 Cup (16 tbs) (1 Recipe)
 Italian sausage1 Pound
 Onion2 Cup (32 tbs), sliced
 Green pepper2 Cup (32 tbs), sliced
 Dried oregano1 Tablespoon
 Mozzarella1 Pound, sliced 1 inch thick

Nutrition Facts

Serving size

Calories 1795 Calories from Fat 1079

% Daily Value*

Total Fat 121 g186%

Saturated Fat 55.2 g275.9%

Trans Fat 0 g

Cholesterol 358.2 mg

Sodium 3509.5 mg146.2%

Total Carbohydrates 84 g27.9%

Dietary Fiber 8.3 g33.1%

Sugars 18 g

Protein 99 g197.7%

Vitamin A 69.2% Vitamin C 210.3%

Calcium 133.7% Iron 57.4%

*Based on a 2000 Calorie diet


1. In a large saute pan over medium heat, cook the sausage using about 1
tablespoon of the olive oil. cook until fat is rendered and the meat has
turned to a brown color about ten minutes. drain the meat and set aside
for later use.
2. In the same pan, place the olive oil, peppers, onions and oregano and cook
until soft about seven to ten minutes. Add the sausage back to the pan and
continue to cook another two minutes, set aside to cool.
3. On a floured work surface place the dough and with your finger tips flatten
by stretching and pressing to about 1/8 inch.
4. In the center of the dough place about two cups of the sausage and peppers
mixture topping with the sliced fresh mozzarella.
5. Fold the dough to form a semi-circle fold the edges together and crimp
make small slices on the top to allow for steam to release.
6. Brush with an egg wash and bake for twenty minutes in a 375 degree oven.

Editors Review

This is a oregano flavored spicy and meaty calzone, which would be a favorite among Italian food lovers. Just like other Italian dishes, this is flavorful and enticing, sizzling with the goodness of cheese and sausage. Just in six simple steps you can recreate this wonderful dish at home with adequate assistance from Chef Keith Snow. Why go anywhere else, when you can spice up your dinner at home?