Little Calzoni stuffed with sausage, taleggio cheese and black cabbage.

DI Chiara Maci | 11 Dec 2018 | IN COLLABORAZIONE CON AIA


Little calzoni stuffed with sausage, taleggio cheese and black cabbage. Super good.

Autumn flavours are really outstanding.

I used a ready pizza dough for convenience to save time since these days it’s very little, but of course if you want you can make it at home.



1 pizza dough

3/4 chicken and turkey luganeghe sausage AIA

300g of taleggio cheese

1 large head of black cabbage


Extra virgin olive oil



1 white onion


– Clean the black cabbage and cut the inside softer leaves into pieces.

– Blanch them in slightly salted boiling water.

– Brown the chopped onion into a little oil and add the sausages without the skin. Brown them.

– Add the black cabbage into the pan with the sausage.

– Adjust salt and pepper, cook and let it cool down. Join the walnuts.

– Roll out the pizza dough and make discs using a steel ring not too small.

– Stuff each disc with black cabbage and sausage and with a cube of taleggio cheese.

– Close the pasta disc halfway into a calzone.

– Seal it by pressing the edges with your fingers first, then with the prongs of a fork.

– Place the little calzoni on a baking sheet covered with parchment paper and bake in preheated oven at 200 degrees for 15 minutes.

– Serve the stuffed little calzoni hot.

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