Italian Sausage Side by Side Calzone

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Discussion Overview

This thread centers around experiences and tips related to making Italian Sausage Side by Side Calzone at shows. Participants share their personal experiences, preferences for cooking methods, and variations on the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using a large bar pan to prevent overflow during cooking.
  • Another participant shares their experience of making the calzone multiple times and notes its popularity among guests, emphasizing the ability to customize ingredients for picky eaters.
  • Several users mention having issues with the calzone running over in the oven, with some attributing this to the type of sausage used.
  • One participant discusses experimenting with different ingredients, including chicken and vegetables, as alternatives to sausage.
  • Another participant expresses satisfaction with using a rectangle stone, stating they have not experienced any problems with overflow.
  • One participant shares a humorous anecdote about a calzone mishap at a show, highlighting the challenges of cooking in different ovens.
  • Several participants express enthusiasm for the recipe, noting its ease and versatility for various occasions, including family gatherings and shows.
  • One participant mentions using parchment paper to facilitate serving the calzone after cooking.

Areas of Agreement / Disagreement

Views differ regarding the best cooking method and the potential for overflow, with some participants favoring the rectangle stone while others prefer the bar pan. No clear consensus emerges on the best approach.

Contextual Notes

Participants share personal experiences from cooking at shows and for family, highlighting the adaptability of the recipe to different tastes and occasions.

Who May Find This Useful

Consultants looking for insights on preparing the Italian Sausage Side by Side Calzone for shows or family gatherings may find the shared experiences and tips beneficial.

AJPratt
AJPratt
Silver Member
Messages
6,674
Has anyone made this for a show? Any tips? I made this at home once, but it was a while ago.
 
Yes, I made this at one of my first shows. My host had cleaned the oven the night before the party and it ran all over it. I use the large bar pan now. Also don't forget to brown the sausage before everyone gets there.
 
Yes, I've done this one a lot at my shows. It is very popular. I always ask if there is something the guests don't like (such as olives) so I can leave them out of one of the sides. I also explain how this is nice for picky eaters in their families. They can make each side different.

I've only had them run over at one of my shows (felt really bad). Not sure if it was a different sausage or not. I never thought of using the bar pan - I'll have to try that.

I like making them because the guests can easily make them for their family.
 
I made this at one show and it was a big hit. I will use the bar pan in the future because it did run over in the oven (cleaned it as best I could before it dried). I will make this again sometime soon.

Jeanie
 
Has anyone made it w/o the sausage? I was thinking of trying it but I do not like the sausage. I thought maybe just pizza toppings or sandwich fixings? What have you all tried?
 
  • Thread starter
  • #6
I made it on the rect stone with no prob. Should I do it on that or the bar pan?
 
I've made it more than a dozen times on my rectangle stone with no problems. I've never had it run over. I made it often last fall at shows.

This is a great recipe for when the "guys" come over to watch the football game!
 
I've made it many times on the rectangle stone without any problems too. Just be sure that you seal the edges of the dough.

You can change the ingredients to make it a chicken calzone or veggies or whatever you want! Experiment!
 
  • Thread starter
  • #9
BethCooks4U said:
IYou can change the ingredients to make it a chicken calzone or veggies or whatever you want! Experiment!
Click to expand...

What a great idea!!! I would love the chicken in it!
 
I have also made it at many shows and people love it! I use the rectangle stone and then put parchment paper down so I can slide it off to serve it! I have tried it with a Chicken Alfredo mixture (very good) and also pepperoni and mushrooms.
 
Can someone post this recipe? It sounds great, but I
can't seem to find it. :(
 
I've made this quite a few times at shows, always on the rectangle stone. I think the bar pan would be hard to work with....but that's personal preference. I have had it run a couple of times and not run a couple of times. I think it's all in the type of sausage used and how well you drain it. I began sealing the edges with a fork after I had a calzone ooze off the stone, into the bottom of the oven (wall oven) and then out of the oven ON TO THE FLOOR!! :eek: I was SO embarrassed!! His oven was a bit lop-sided so that caused most of the problem but I about died when he pointed to the grease puddle on the floor of his kitchen!!!
 
  • Thread starter
  • #14
OMG!!!! Just pray that doesn't hapen to me!
 
jrstephens said:
Has anyone made it w/o the sausage? I was thinking of trying it but I do not like the sausage. I thought maybe just pizza toppings or sandwich fixings? What have you all tried?
Click to expand...

Don't ever be afraid to experiment with ingredients in the rings and things, if there's something that you like together then you would want to use that in what you were making for your own family. I myself don't measure much every time I make chili, soup, stew, or pizza-like things I just throw whatever I have in or whatever sounds good at the time. Although I messed up and didn't have fresh garlic the other day and had a new BIG bottle of garlic salt and used it to sprinkle on the dough to make pizza rolls in the bread tubes and it came out like a storm, I LOVE garlic, but I wasn't fond of my dinner that night.
 
My family loves this recipe and so have customer/host at the shows I have demo'd it. I always use the rectangle stone and have never had a problem with oozing.

I made this last Saturday at a show that was the 3rd in 3 months for most guest. It was my easiest show ever, it started with only 4 people, so I told them I wasn't going to do the speil because with so few people I feel like I am preaching at everyone and I was also not going to cook --- they were. It was great! I had another show book, so I am not sure what I am going to do for this group of people next time to keep them edutained!
 
  • Thread starter
  • #18
Made this last night. I don't remember it being this easy... thinking I'm gonna put this in as a regular item. I made the sause at home and brought it to the show. I did it on the rect. stone and pressed the edges together with a fork. It was perfect! The recipe was done in no time at all!

And my show... 28 people!!! $1354 in sales and three more orders coming!
 
Wow Anne!! You go girl!!:) :) :)
 
Great Job Anne!! Maybe I need to try this recipe if it gets those results, HA!!
 
I pulled this up to see if anyone posted the recipe (Thank you!) because I'm making this for a show on Friday night. I have never made it before so I told the host that I was going to make it for dinner first. Well I made it last night and my husband was SO impressed and said it was good that he had so many different combinations going in his mind of what we can do next. I have a show tomorrow night as well and suggested this to the host and she can't wait to do it! I guess I'll just make this as my main dish this month! :D I'm hoping that my 3 shows next week will want me to make this as well!!:D

By the way, I made it on the rectangle stone and didn't have any problems. Now I'm wondering what I should do! I think I'll stick with the rectangle stone since it was extremely easy to use!;)
 
What about this as an unexpected "leftover turkey" recipe? Add sauce, mushrooms, etc. and it wouldn't be the "same old same old" after-Thanksgiving recipe.

(And what a great Super Bowl theme show recipe!)
 
  • Thread starter
  • #23
I Love Love Love This One!
 

Frequently Asked Questions

What ingredients do I need to make the Italian Sausage Side by Side Calzone?

To make the Italian Sausage Side by Side Calzone, you will need pizza dough, Italian sausage, mozzarella cheese, marinara sauce, bell peppers, onions, and Italian seasoning. Optional toppings include grated Parmesan cheese and fresh basil.

How long does it take to prepare and cook the Italian Sausage Side by Side Calzone?

The preparation time for the Italian Sausage Side by Side Calzone is approximately 20 minutes, and the cooking time is about 25-30 minutes. Overall, you can expect the entire process to take around 50-60 minutes.

Can I customize the filling for the Italian Sausage Side by Side Calzone?

Yes, you can customize the filling to your liking! Feel free to substitute the Italian sausage with other proteins like ground beef or turkey, or add vegetables such as mushrooms, spinach, or olives to enhance the flavor.

What is the best way to serve the Italian Sausage Side by Side Calzone?

The best way to serve the Italian Sausage Side by Side Calzone is warm, sliced into pieces. You can accompany it with marinara sauce for dipping and a side salad for a complete meal.

Can I make the Italian Sausage Side by Side Calzone ahead of time?

Yes, you can prepare the calzone ahead of time. Assemble it and refrigerate it until you're ready to bake. Just be sure to let it sit at room temperature for about 15-20 minutes before baking to ensure even cooking.

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