Potato and Sausage Calzone
Calzone is originally one of Naples' most famous street foods, which can be consumed quickly and easily. This potato and sausage version is a more substantial and hearty variant inspired by Hungarian cuisine. The smoked sausage adds a rich flavor, while the potatoes provide a creamy texture to the filling. The sour cream lends a slight acidity and freshness to the filling, which creates a perfect harmony with the melted mozzarella. Tip: If you want a crispier crust, spray the top of the calzone with a little water before baking!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). If using store-bought pizza dough, let it rest at room temperature for 10 minutes to make it easier to roll out.
2
On a lightly floured surface, roll out the pizza dough to about 1/8 inch (3-4 mm) thickness. Shape it into a large circle, then cut it into two equal halves.
3
Mash the cooked potatoes with a fork, then mix in the finely chopped garlic, salt, and pepper.
4
Slice the smoked sausage thinly, then mix it with the potato mixture.
5
Spread the sour cream evenly over one half of each dough portion, then distribute the potato and sausage filling on top.
6
Grate the mozzarella cheese and sprinkle it over the filling.
7
Fold the other half of the dough over the filling. Press the edges together with a fork to seal the calzone tightly.
8
In a small bowl, whisk the egg, then brush it over the top of the calzone to help it brown beautifully.
9
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
10
After baking, let it cool slightly, then drizzle with a little olive oil and serve warm.
