Pizza Night: Cajun Calzones

written by Jessica Chiasson Wood on February 21, 2014 in Pizza Night with 4 comments

It’s been a while since I’ve posted a pizza night post, it’s because we got out of our pizza routine and did tacos for a while (lots of cajun taco post to come) the hubby & I are going back to pizza and movie night during the weekends and I wanted to kick it off with one that became a favorite of mine, calzones (plus he loves calzones, I think it’s because he can hold and dip). You can make them as big as you want or bite size for dipping. For one of our Pizza & Movie nights we did a Cajun Pizza that was so delicious so I decided to take that pizza and turn it into individual calzones for easy dipping and eating.

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Cajun Calzone
Prep time
Cook time
Total time
Recipe type: Pizza
Cuisine: Cajun
  • 1 Pre-made thin crust pizza dough
  • 1 cup Andouille sausage, diced
  • Sauce (recipe to follow)
  • Onion, thinly sliced
  • Red or Green bell pepper, or a combo, thinly sliced
  • Garlic, to your liking
  • ½ cup Sharp white cheddar cheese
  • 1 bag of Italian mixed cheese
  • Butter
  • Cajun seasoning
  • Pizza/Baking stone
  1. To make the sauce:
  2. Cut an X in the bottom of 4 roma tomatoes. Steam in water until skins can be removed easily. Remove from heat and peel the skin off each tomato.
  3. In a food processor, add the tomatoes, 1 garlic clove, ½ teaspoon sea salt mixed with red chili flakes, ½ teaspoon Cajun or Creole seasoning, ½ teaspoon onion powder, and ½ teaspoon splenda.
  4. Pulse until tomatoes are chunky.
  5. Pre-heat the oven to 400 degrees
  6. While the oven is pre-heating, remove the pizza dough from the container and spread it onto the stone.
  7. Using a pizza cutter, cut squares to desired size, leaving enough room to fold over to seal
  8. Mix ¼ cup butter spread with 1 teaspoon Cajun seasoning and ½ teaspoon granulated garlic, mix and brush onto the pizza dough, leaving ½ inch for sealing.
  9. For the dipping sauce I just made extra of this.
  10. On one side of each dough square top with the tomato sauce, white cheddar, Andouille sausage, onion, bell peppers, and Italian cheese blend.
  11. Fold over and seal the edges.
  12. Bake for 18 minutes or until dough is golden brown golden brown.
  13. Slice and serve with Cajun butter and or hot sauce & enjoy
Tip: To cut the vegetables evenly slice them on a mandolin slicer

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