Happy Halloween! The quintessential Fall calzone. Crispy sausage, lots of sage and garlic, creamy pumpkin and Italian cheeses wrapped up in a the best pizza dough. Perfect for any night this Fall.

INGREDIENTS

1/2lb Italian sausage
1/4 onion, chopped
15-20 sage leaves, chopped (or 1 1/2T dried)
2 garlic cloves, minced
3/4c pumpkin puree

1/2c ricotta
4oz fontina, shredded
1/4c parmesan, grated

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside.

Bring a medium-large skillet to medium-med-high heat. Sauté sausage and onion together until the sausage is cooked through and starting to get crispy, add sage and garlic and cook until fragrant. Stir in pumpkin and let it cook for about 4 minutes to let a lot of the water cook out. Dump into a large bowl and let cool for 5-10 minutes before stirring in the cheeses.

Cover your pizza peel with a piece of parchment. Stretch dough in a big circle and place on top of the paper. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Spread the mixture over one half of the dough, leaving a 1/2″ border on the edge. Fold the other half of the dough over the top and firmly press the edges together to seal. Give it a couple of slits in the top with a sharp knife then into the oven for about 10 minutes.

ENJOY!