Spicy Italian Calzones


Spicy Italian Calzones

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Plate of calzones filled with Italian sausage, pizza sauce, onions and red and green peppers

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    Make these calzones even spicier by adding red pepper flakes to the sauce. For an easier crust, pick up a package of Hy-Vee Pizza Crust Mix.

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    Servings and Ingredients

    Serves 6
    Dough for Chewy Pizza Crust
    1 (8 oz) pkg Hy-Vee Italian-blend shredded cheese, divided
    1 lbs. bulk Italian sausage
    1 c. chopped onion
    1 c. chopped red and/or green pepper
    1 (4 oz) can Hy-Vee mushroom stems and pieces, drained
    ⅓ c. Hy-Vee pizza sauce
    Additional pizza sauce, optional


    1. Prepare dough for Chewy Pizza Crust and allow to rise. Punch down dough. Divide into 6 equal parts for small calzones or 2 equal parts for large calzones. Cover and let rest 10 minutes.
    2. Remove 2 tablespoons cheese from package and set aside.
    3. Cook sausage in a medium skillet. Remove from heat and drain. Stir in onion, peppers, mushrooms and pizza sauce. Stir in remaining cheese.
    4. Preheat oven to 450 degrees. Uncover one portion of dough, sprinkle very lightly with flour and roll into a 7-inch circle for a small calzone or a 12-inch circle for a large calzone. Position dough on calzone press. For a small calzone, place a heaping 1/2 cup sausage filling on half of dough. For a large calzone, use 2 cups filling. Close press firmly to seal. Transfer calzone to a baking sheet. Repeat with remaining dough and filling.
    5. Bake until golden, 17 to 20 minutes for small calzones or about 25 minutes for large. Sprinkle with reserved cheese during the last 3 minutes of baking. If desired, serve with additional pizza sauce for dipping.

    Nutrition facts


    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 50mg
    • Sodium: 1160mg
    • Total Carbohydrates: 70g
    • Protein: 28g

    Daily Values

    Vitamin A 10%
    Vitamin C 40%
    Iron 25%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.