99 Flavors of Hand Pies: # 1 Sausage, Pepperoni, & Mozzarella Calzones

I’ve made calzones several times over the past year, and each time I’ve tried a different crust recipe and different fillings.  This time, my whole family agreed, they were the best.  The crust recipe is adapted from Fleischmann’s using rapid rise yeast, so you don’t need to wait for the dough to rise.  The entire dinner took 40 minutes to make, which was manageable on a weekday.  The results were amazing.

For the dough, make sure you are using a rapid rise or quick rise yeast.  Add the yeast dry to the flour.  Your water must be very warm – 120 to 130 degrees for the yeast to activate.  You’ll need to knead the dough for several minutes to achieve smoothness and elasticity.


I rolled my dough to about 1/4 inch thickness and 8 inches in diameter.


You can certainly stuff these calzones fatter, or us different fillings altogether.  But I loved the saltiness of the sausage and the gooey-ness the buffalo mozzarella provided.


To seal the edge, I pulled the bottom crust just slightly over the top and then crimped them together.


The egg wash provides just the perfect golden touch.


Tasty perfection.

Sausage, Pepperoni, & Mozzarella Calzone

Try this recipe for yourself.  You won’t be disappointed.


Sausage, Pepperoni, & Mozzarella Calzones

  • Servings: 4
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Credit: 99Taste original by Leslie with crust adapted from Fleishmann’s

Crust ingredients

  • 2 ½ – 3 cups all-purpose flour
  • 1 envelope rapid rise yeast
  • ½ ts salt
  • 2 Tb olive oil
  • 1 cup hot water (120-130 degrees)

Filling ingredients

  • ½ cup marinara or spaghetti sauce
  • ½ cup mozzarella cheese, shredded
  • ½ cup hot sausage, cooked & crumbled
  • 12 slices pepperoni
  • 2 oz. buffalo mozzarella

Other ingredients

  • Egg wash – 1 egg beaten with 1 Tb water
  • Parmesan cheese, shredded


1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, mix 2 cups flour with the dry yeast and salt. Stir in the hot water and olive oil, then add ½ cup more flour. When the dough starts to come together, transfer to a lightly floured surface. Knead for about 5 minutes. Whenever the dough feels sticky while kneading, add 1 Tb more flour. After the dough has become completely smooth and elastic, cover with a clean dishcloth and let rest 5-10 minutes.
3. Divide the dough into four pieces. On a lightly floured surface, roll each piece of dough into a thin circle. Transfer to the baking sheet. On one half of the circle, spread 2 Tb of marinara sauce, topped with 2 Tb shredded mozzarella, 2 Tb cooked sausage, 3 slices of pepperoni, a little more marinara sauce, and finally several chunks of buffalo mozzarella. Fold other half of dough over and pinch all along the seam to seal. Brush top with egg wash. Repeat with all pieces of dough and remaining filling ingredients.
4. Place the calzones in the oven for 5 minutes. Remove from the oven and brush again with egg wash. Sprinkle on shredded parmesan cheese. Return the calzones to the oven and bake for an additional 15 minutes, or until golden. Serve with extra marinara for dipping, if desired.