This Italian treat whose name translates as “stocking” is often thought of, mistakenly it turns out, as an inside-out pizza. (That would be a Stromboli that has the tomato sauce on the inside while a calzone is served with sauce on top.) The filling can be just about anything that will fit but cheese is usually considered essential. I make mine with whatever odds and ends are in the refrigerator and freezer that can pass as even vaguely Italian. You can bake the calzone on a pizza stone, if you have one, or on an oiled sheet pan.


8 ounces pizza dough, homemade or store bought

4 ounces hot Italian sausage

Olive oil

2 or 3 radicchio leaves

½ cup diced eggplant

½ onion, halved through the root and thinly sliced

½ bell pepper, cut into thin strips

Salt and pepper to taste

4 thin slices mozzarella

Marinara sauce and grated parmesan to serve


Preheat oven to 400°.

If the sausage is in links remove the casing and break up. Fry in a skillet until done. Set aside.

Wipe out the skillet and add a bit of olive oil. Fry the radicchio leaves for a minute or two until wilted. Set aside on paper towels. In the same skillet sauté the eggplant until soft seasoning with salt and pepper to taste. Set aside. Add a little more oil to the pan and sauté the onion and pepper again seasoning to taste.

Stretch or roll the dough into an 8 to 10 inch circle. Lay the radicchio leaves on half the dough circle. Spoon on the eggplant then the onions and pepper. Top with the mozzarella. Fold the dough in half enclosing the fillings. Seal the edges by rolling the dough over itself and pinching it.

Bake in the hot oven for 20 to 30 minutes, rotating half way through to make sure it cooks evenly. Let rest about 10 minutes before serving topped with marinara sauce and parmesan.


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