Ingredients:

  • 500g all-purpose flour
  • 325ml warm water (105°F)
  • 7g instant yeast
  • 10g honey
  • 10g salt
  • 20ml olive oil
  • 300g low-moisture mozzarella, shredded
  • 250g whole milk ricotta, drained
  • 50g parmesan cheese, grated
  • 150g cooked Italian sausage, crumbled
  • 6 leaves fresh basil, chiffonade
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 large egg
  • 1 tbsp water
  • 1 tsp coarse sea salt
  • 2 cups marinara sauce

Instructions:

  1. In a large mixing bowl, combine warm water, instant yeast, and honey. Let stand for 5 minutes until foamy.
  2. Gradually incorporate flour, salt, and olive oil. Knead the dough for 8 minutes by hand until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
  4. Preheat oven to 400°F (200°C).
  5. Punch down dough and divide into 4 equal portions. Roll each portion into a 10-inch circle on a floured surface.
  6. Mix ricotta, mozzarella, parmesan, garlic powder, and oregano. Spread the mixture and cooked sausage on one half of each dough circle.
  7. Fold the dough over the filling and crimp the edges tightly with a fork to seal.
  8. Whisk the egg and 1 tbsp water to create an egg wash. Brush over the tops of the calzones and sprinkle with sea salt.
  9. Cut 2-3 small steam vents in the top of each calzone. Transfer to parchment lined baking sheets and bake for 20 minutes until deep golden brown.
  10. Let rest for 5 minutes before serving with warmed marinara sauce on the side.