Browse All Recipes

Sausage and olive calzone

Australian Gourmet Traveller recipe for sausage and olive calzone.

By Rodney Dunn & Emma Knowles
  • Serves 4
  • Print
Sausage and olive calzone


  • 500 gm Italian sausage, casings removed
  • 3 long red chillies
  • 1 qty <a href="">pizza dough</a>
  • 375 ml (1½ cups) tomato passata
  • 50 gm pitted Kalamata olives
  • 3 cloves of garlic, thinly sliced
  • 150 gm fior di latte or buffalo mozzarella, thickly sliced
  • To serve: finely grated parmesan


  • 1
    Heat a frying pan over medium heat, add sausages and cook, stirring to break up, for 5 minutes or until just cooked through.
  • 2
    Place chillies on an oven tray and roast at 180C for 8 minutes or until skin has blistered. Place chillies in a sealed plastic bag for 5 minutes, then remove skin and seeds.
  • 3
    On a floured work surface roll out a quarter of the dough to a 25cm round. Spread ¼ cup passata over half the base and top with a quarter of the sausage, chilli, olives, garlic and mozzarella. Fold dough over, seal edges and spoon over 2 tbsp passata. Cook on a preheated pizza stone (see note) at 250C for 12-15 minutes or until golden. Repeat with remaining ingredients. Scatter with grated parmesan and serve immediately.


Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.
This recipe is from the May 2006 issue of&nbsp;Australian Gourmet Traveller.

  • Author: Rodney Dunn & Emma Knowles