Sausage, Rabe & Sun-Dried Pepper Calzone
Pizza
Intermediate

Sausage, Rabe & Sun-Dried Pepper Calzone

Giant rolled calzone stuffed with provolone, mozzarella, Italian sausage, broccoli rabe, and Pastene sun-dried peppers.

"Now that’s Italian — a golden, cheesy calzone bursting with sausage, rabe, and those irresistible Pastene sun dried peppers!" - Alexia

2 Hours
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 lb pizza dough
  • 10 slices sharp provolone cheese
  • 10 slices whole milk mozzarella cheese
  • 1/2 lb cooked ground Italian sausage (hot or sweet)
  • 1 cup cooked and seasoned sautéed broccoli rabe
  • 1 cup shredded whole milk mozzarella cheese
  • 1/4 cup Pastene extra virgin olive oil
  • 1/2 jar Pastene sun dried peppers (reserve 3 teaspoons of the pepper oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cracked black pepper

Instructions

1

Prepare the Dough

Drizzle a large cookie sheet with Pastene extra virgin olive oil. Shape the dough into a uniform ball, squeezing out all air. Place it on the sheet, drizzle with olive oil, cover, and let rise for a few hours until light and puffy.

2

Assemble the Calzone

Stretch the dough evenly to fit the entire cookie sheet. Layer the provolone cheese, then mozzarella slices. Add the cooked sausage and broccoli rabe. Chop the sun dried peppers and scatter them evenly, then drizzle with the reserved pepper oil.

3

Roll and Season

Roll the dough and fillings tightly horizontally, pressing down evenly. Tuck in both edges and fold under to seal. Mix garlic powder, paprika, and cracked black pepper together, then sprinkle over the top. Drizzle with olive oil and rub it evenly across the surface.

4

Bake the Calzone

Preheat the oven to 375°F. Bake for 30–35 minutes or until golden brown. Let rest briefly before slicing.

5

Prepare the Broccoli Rabe (Optional)

Wash and trim the rabe, cutting into 1-inch pieces. Boil in a quarter-filled pot of water for about 10 minutes until dark green and tender. Drain, then sauté in olive oil with minced garlic and red chili flakes until fragrant. Season with cracked black pepper and garlic salt, drizzle with more olive oil, and set aside.