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Easy Mini Sausage Calzones Recipe

Easy Mini Sausage Calzones

These easy mini sausage calzones combine refrigerated pizza dough with a hearty sausage, onion, garlic, and pizza sauce filling. Mozzarella and Parmesan melt inside each golden half-moon, making a fun and satisfying meal or appetizer.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sausage Filling
  • 1/2 pound Bulk Italian sausage, mild or hot
  • 1/2 cup Finely chopped onion
  • 1 clove Garlic, minced
  • 1/2 cup Pizza sauce, plus extra for serving
  • 1/4 teaspoon Italian seasoning or dried oregano, optional
Dough and Cheese
  • 1 tube, about 13.8 ounces Refrigerated pizza crust dough
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese
Finishing
  • 1 egg Large egg, beaten
  • 1 tablespoon Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Heat a skillet over medium heat. Cook the sausage and onion for 6–8 minutes, breaking the sausage into small crumbles, until the meat is no longer pink and the onion is tender.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Drain excess fat, then stir in the pizza sauce and optional Italian seasoning.
  3. Let the sausage mixture cool briefly so it is warm rather than hot before filling the dough. Unroll the pizza dough and cut it into eight roughly equal pieces, flattening or rolling each into a small round.
  4. Place a modest amount of sausage filling in the center of each dough round. Sprinkle with mozzarella and Parmesan, taking care not to overfill.
  5. Fold each dough round over the filling to form a half-moon. Press the edges together, crimp firmly with a fork, and cut a small slit in the top.
  6. Arrange the calzones on a parchment-lined baking sheet and brush the tops with beaten egg. Bake at 425°F for 12–15 minutes, until puffed and golden brown.
  7. Serve the mini calzones hot with extra pizza sauce warmed for dipping. Sprinkle with optional chopped fresh parsley just before serving.

Notes

Cool and drain the sausage mixture before filling so the dough seals properly. Use less filling than you think you need, crimp the edges firmly, and add a small top vent to help prevent bursting or sogginess.