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Mini Calzones with Sausage and Cheese Filling
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Mini calzoni con ripieno di salsiccia e formaggio
A picture of Mini Calzones with Sausage and Cheese Filling.

Mini Calzones with Sausage and Cheese Filling

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/

Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.

For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!

https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/

Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.

For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!

Read more

Mini Calzones with Sausage and Cheese Filling

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/

Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.

For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!

https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/

Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.

For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!

Read more
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Ingredients

24 hours + 45 minutes
20 mini calzones
  • For the dough:
  • 2 cupswhole wheat semolina flour (250 grams)
  • 1 1/4 cupsbread flour (Manitoba) (150 grams)
  • 2/3 cupsemolina flour (100 grams)
  • 1 cupwater (240 grams)
  • 1/4 teaspoondry yeast (1 gram)
  • 1 1/2 teaspoonsfine salt (8 grams)
  • as neededExtra virgin olive oil,
  • For the filling:
  • 9 ouncesfresh Italian sausage (250 grams)
  • 3 1/2 ouncescream cheese (100 grams)
  • Salt and pepper, to taste
  • 1/4 cuptomato sauce (50 grams)
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Steps

24 hours + 45 minutes
  1. 1

    In a large bowl, combine the whole wheat semolina flour and bread flour. Mix well, then add a little extra virgin olive oil and the yeast. Add the water and mix for a few minutes. Add the salt and knead for a few more minutes until you have a smooth, non-sticky dough. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 18 hours.

    A picture of step 1 of Mini Calzones with Sausage and Cheese Filling.
  2. 2

    After at least 18 hours, remove the bowl from the refrigerator and let the dough rise at room temperature for another 5 to 6 hours. Roll out the dough with a rolling pin to about 1/4 inch (about 1/2 cm) thick. Use a round cutter about 3 inches (7–8 cm) in diameter to cut out circles. Place the circles on a floured surface and let them rise for about 30 more minutes.

    A picture of step 2 of Mini Calzones with Sausage and Cheese Filling.
  3. 3

    While the dough circles are rising, prepare the filling. Remove the casing from the fresh sausage and place it in a bowl. Add the cream cheese, then season with salt and pepper to taste (be careful, as the sausage is already flavorful). Mix well until you have a smooth mixture.

    A picture of step 3 of Mini Calzones with Sausage and Cheese Filling.
  4. 4

    Preheat the oven to 425°F (210–220°C) on the bake setting. Take each dough circle and gently press it with your fingers. Place a small amount of filling in the center of each, fold in half, and seal the edges carefully so they don't break or get too large. Press the edges with a fork to seal and prevent the filling from leaking out.

    A picture of step 4 of Mini Calzones with Sausage and Cheese Filling.
  5. 5

    Before baking, spoon a little tomato sauce on top of each mini calzone. Arrange them well spaced on a baking sheet. Bake for about 20 minutes, turning them halfway through baking.

    A picture of step 5 of Mini Calzones with Sausage and Cheese Filling.
  6. 6

    Your mini calzones are ready to enjoy!

    A picture of step 6 of Mini Calzones with Sausage and Cheese Filling.
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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on July 14, 2026 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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Keywords

Cream Cheese Italian Sausage Pepper Tomato Sauce

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