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Perfect for a Halloween dinner – not-so-scary meat, veggies, and cheese stuffed inside skull calzones floating in a pool of delicious marinara tomato sauce. These sausage, mushrooms, onion, red pepper, mozzarella, and ricotta Halloween twisted calzones will make a delicious and fun start to your evening festivities.

Calzones
2 tablespoons olive oil, plus more for the pan
One pound pizza dough, home-made or high-quality store purchased
4 spicy Italian sausages, pork or chicken, casings removed
½  large red bell pepper
1 cup of onion, sliced thin
1 cup sliced mushrooms
2 cups coarsely grated mozzarella cheese
8 ounces ricotta cheese
2 teaspoons parmesan
Special Equipment – Nordic Ware Halloween Mini Skull Cakelet Pan

Preheat oven to 400˚F. Lightly brush the skull pan with olive oil. Cut the pizza dough into 6 equal pieces. Stretch or roll into 4”x 8” pieces. In a sauté pan, heat 2 tablespoons of olive oil and add the sausage. Cook until slightly brown then add the bell pepper, onion, and mushrooms and cook 10 minutes longer or until almost all the liquid has evaporated. Remove from the heat and add the mozzarella, ricotta cheese, and parmesan. Working one at a time, lay dough into a skull cavity. Add one sixth of the mixture. Gently stretch and fold the dough over the fillings and pinch together to seal. Repeat with remaining ingredients. Place in the oven and bake 30- 35 minutes. Rest for 5-10 minutes, remove from molds and place in a shallow bowl of the marinara sauce.

Quick Marinara
16 ounce can chopped Italian tomatoes
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon crushed red pepper

Combine tomato sauce, olive oil, garlic, and crushed red pepper in a blender and process to a slightly chunky consistency. Transfer the sauce to a saucepan and heat on the stovetop or in a bowl and microwave until warm. Pour a small amount to just cover the bottom of warmed serving bowls and serve with a skull placed in the center of each bowl.