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Burrata Sausage and Pepper Calzone

Traditionally stuffed with Mozzarella and Ricotta cheeses, this take on calzone filled with Grande Burrata cheese could become your newest signature dish. With a classic Italian blend of spicy sausage, sautéed peppers and caramelized onions, the addition of Burrata adds a unique flavor profile to your menu.

Course: Calzones/Strombolis
Products used: Burrata

Ingredients

Directions

Ingredients

Burrata Sausage and Pepper Calzone Yield: One calzone
  • 8 oz. (1 each) Pizza dough, 9-inch round
  • 3 oz. (3/4 cup) Spicy Italian sausage topping, fully cooked
  • 1 1/2 oz. (1/3 cup) Red, orange and green bell peppers fajita sliced, sautéed
  • 1/4 oz. (1 tbsp.) Yellow onions, fajita cut, caramelized
  • 1 Grande Burrata ball, cut into 4 slices
  • Olive oil, as needed
  • Kosher salt, as needed
  • Black pepper, as needed
  • 2 oz. (1/4 cup) Spicy marinara sauce, warm

Directions

Burrata Sausage and Pepper Calzone
  1. Arrange 3 oz. Italian sausage in center of dough; top with 1 1/2 oz. sautéed peppers, 1/4 oz. caramelized onions and Grande Burrata slices.
  2. Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
  3. Bake at 450°F for 8 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven or until golden.
  4. Serve with 2 oz. marinara sauce portioned in a ramekin.