Oamc Calzones
Satisfy your cravings with these irresistible OAMC Calzones—a freezer-friendly dinner option that's perfect for busy weeknights or meal prep enthusiasts! These golden, oven-baked delights are made with a soft, homemade dough and stuffed with a creamy, cheesy filling of mozzarella, ricotta, and Parmesan, paired with savory Italian sausage, marinara sauce, and fragrant basil. Customize them with your favorite add-ins like bell peppers, mushrooms, or spinach for a personal touch. With just 60 minutes of prep time and a 20-minute bake, these make-ahead calzones are easy to freeze and reheat for a hearty, hand-held meal anytime. Perfect for families or grab-and-go lunches, this recipe will quickly become a freezer staple!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (110°F or 45°C)
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Cooked Italian sausage, crumbled
- 1 cup Pizza or marinara sauce
- 2 tablespoons Fresh basil, chopped
- 1 Egg, beaten (for egg wash)
- 1 cup Optional filling: diced bell peppers, mushrooms, or spinach
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Gradually add the warm water and olive oil while mixing until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling by combining mozzarella, ricotta, Parmesan, cooked sausage, pizza or marinara sauce, and basil in a large bowl. Stir until well mixed and optionally add diced vegetables for extra flavor.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 8 equal portions.
Roll each portion into a circle roughly 6–7 inches in diameter.
Place 2–3 tablespoons of filling onto one half of each dough circle, leaving a 1/2 inch border around the edge.
Fold the dough over the filling to create a half-moon shape. Pinch or crimp the edges to seal tightly.
Transfer the calzones to the prepared baking sheet and brush each one with beaten egg for a golden finish.
Bake in the preheated oven for 18–20 minutes, or until the calzones are golden brown.
Allow the calzones to cool completely if freezing. Wrap each in plastic wrap and store in a freezer-safe bag for up to 3 months.
To reheat, thaw a calzone in the refrigerator overnight and bake at 350°F (175°C) for 10–12 minutes or until heated through.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
