Calzones from Scratch – Sausage. White Cheddar. Balsamic Onions and Mushrooms.


Calzones from Scratch – Sausage. White Cheddar. Balsamic Onions and Mushrooms.

Yield: 4 Servings


  • 2 pounds pizza dough click here for my easy pizza dough recipe
  • 2 Tbs coconut oil
  • 1 lb pastured pork
  • 8oz mushrooms, white or baby bella, stemmed and quartered
  • 1 large red onion, sliced or chopped
  • 1 Tbs butter
  • sea salt and black pepper
  • 1 1/2 Tbs balsamic vinegar (not vinaigrette, but actual vinegar, found in vinegar aisle)
  • 8oz fresh mozzarella
  • 4oz sharp white cheddar cheese
  • 1 egg
  • homemade or organic pizza sauce for dipping


  1. In a large frying pan over medium heat, saute your pork in 2 Tbs coconut oil until browned and cooked through. Remove pork and set aside
  2. Melt 1 Tbs butter in the same pan, add your mushrooms and onions, salt and pepper, toss to coat
  3. Pour in 1 1/2 Tbs balsamic vinegar, toss to coat
  4. Continue to cook mushrooms and onions over medium heat for 6 minutes, tossing every couple of minutes to keep from sticking. Do not let your veggies get mushy. Remove from heat
  5. Divide your pizza dough into two 1lb balls. Roll flat onto floured surface, about 12 inches in diameter. These don’t have to be perfect, but make sure there are no holes
  6. Divide and layer one side of each circle with the following layers: Fresh mozzarella, pork, mushroom and onion mixture, sharp white cheddar. Leave about 1 1/2 inch edge around the filling.
  7. Fold the empty half of each circle over the filled half. Use your fingers to fold the edge over itself upwards and into a spiral.
  8. Use a knife to score each calzone every 2 inches or so
  9. Beat 1 egg in a glass. Use a paper towel to lightly “glaze” the calzones in egg wash.
  10. Bake in a pre-heated oven at 400 degrees for 20 – 25 minutes until golden brown
  11. Cut each calzone into 5 slices, enjoy with warm pizza sauce for dipping!


You can make these calzones ahead. Follow each step up through step 8. Then cover with plastic wrap and leave in fridge until you want to bake them. Add the egg wash just before baking

On folding the calzone: The idea is simply to seal the calzones. If you manage to make it pretty in the process, more power to you!

On the egg wash: Be careful to not lay it on too thickly, there should be no pools of egg.

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