Grilled Calzones

Grilled Calzones

Prep Time10 minutes
Cook Time10 minutes
Servings: 4


  • Pizza dough
  • All-purpose flour for dusting
  • 1 C cooked and crumbled fresh Italian sausage
  • 1/2 C ricotta cheese
  • 1/4 C grated Pecorino Romano cheese
  • 1/3 Cartichoke hearts jarred or canned
  • 3 T chopped sun-dried tomatoes
  • Zest of 1 lemon
  • 2 T freshly squeezed lemon juice


  • Prepare a medium-hot fire in your grill.
  • When ready to grill, divide the dough into 4 portions.
  • Roll them into rounds about 6 inches in diameter on a lightly floured surface.
  • In a food processor bowl, combine the sausage, ricotta, Romano, fontina, artichoke hearts, sun-dried tomatoes, lemon zest, and lemon juice.
  • Pulse to combine.
  • The mixture should be chunky.
  • Spoon equal amounts of the mixture into the center of each circle of dough, spreading to within 1-inch of the edge.
  • Fold over each circle of the dough to form a half-moon.
  • Crimp the dough edges to seal in the stuffing.
  • Place the calzones directly on the grill grates or on a hot cast iron griddle and grill for about 3 minutes per side, until nicely browned.
  • Serve at once.


Recipes taken from Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill by Karen Adler and Judith Fertig. Available from Running Press, a member of The Perseus Books Group. Copyright © 2014.