Why You’ll Love these Crispy Phyllo Calzones
Every home cook needs a showstopping recipe that breaks away from the ordinary, and these Crispy Phyllo Calzones are exactly that.
I’m obsessed with how the paper-thin phyllo sheets create a shatteringly crisp exterior that’s miles away from traditional doughy calzones.
The combination of spicy chicken sausage, Canadian bacon, and gooey mozzarella wrapped in those delicate, flaky layers? Pure magic.
And that homemade tomato sauce with fresh basil? Divine.
What really sells these, though, is the presentation. Those golden triangular packets look incredibly sophisticated.
Trust me, your dinner guests will think you’ve been taking secret culinary classes.
What Ingredients are in Crispy Phyllo Calzones?
These crispy phyllo calzones transform traditional Italian ingredients into something extraordinary. What makes these calzones unique is the use of delicate phyllo dough instead of pizza dough, creating that incredible shattering crunch when you bite into them. The filling combines savory meats with cheese and a homemade tomato sauce that brings everything together beautifully.
- 1 tablespoon olive oil
- 4 garlic cloves, crushed
- 1 tablespoon crushed red pepper flakes
- 2 (14 ounce) cans plum tomatoes
- 1/2 cup fresh basil leaves
- 1/2 lb spicy chicken sausage
- 1/2 cup Canadian bacon, diced
- 3/4 cup part-skim mozzarella cheese, shredded
- 1 (8 ounce) box phyllo dough (18 sheets)
- 1 (16 ounce) can olive oil flavored cooking spray
- 1 tablespoon kosher salt
- 3 tablespoons dried Italian seasoning
When shopping for these ingredients, quality matters, especially with the phyllo dough. Look for it in the freezer section and make sure to thaw it properly before using. The part-skim mozzarella provides the perfect amount of melt without making the phyllo soggy, which can happen with full-fat cheese. And don’t skimp on the fresh basil—it brings a brightness to the sauce that dried basil simply can’t match. Feel free to adjust the red pepper flakes if you prefer less heat, or add more if you’re like me and enjoy a little extra kick.
How to Make these Crispy Phyllo Calzones
Making these crispy calzones starts with preparing a flavorful tomato sauce. Heat 1 tablespoon of olive oil in a nonstick saucepan over medium-high heat, then add 4 crushed garlic cloves and sauté until just soft—about a minute. Sprinkle in 1 tablespoon of crushed red pepper flakes and cook for another minute before adding 2 cans of plum tomatoes. Let this simmer until thick, then remove from heat and stir in 1/2 cup of fresh basil.
The aroma at this point is absolutely heavenly, and I always find myself sneaking a little taste with a spoon.
While the sauce cools, prepare the filling by cooking 1/2 pound of chicken sausage (casings removed) in a nonstick pan, breaking it into small pieces as it cooks. Once fully cooked—which takes about 1 1/2 minutes—drain any excess grease and combine the sausage with 1/2 cup diced Canadian bacon and 3/4 cup shredded mozzarella in a bowl. Add 1/4 cup of your freshly made tomato sauce to the mixture.
Now comes the fun part—working with the phyllo dough! Preheat your oven to 350°F, then layer 3 sheets of phyllo, spraying each lightly with olive oil cooking spray and sprinkling with salt and Italian seasoning between layers. Place a portion of filling in the corner and fold into triangular packets, making a small slit in the top of each.
The baking process is what creates that irresistible crispiness these calzones are known for. Place the packets on a wire rack set over a baking sheet (this clever trick guarantees even crisping on all sides), give them a final light spray of olive oil, and bake for 35 minutes until golden brown.
Let them rest for 5 minutes before serving—trust me, this resting period is vital, no matter how tempting it’s to bite into them right away. Serve with the remaining warm tomato sauce for dipping, and you’ve got a meal that’s both impressive and incredibly satisfying.
Crispy Phyllo Calzones Substitutions and Variations
While the traditional recipe for these crispy phyllo calzones is absolutely delicious, I’ve found that playing with substitutions can lead to some truly spectacular variations.
Try swapping chicken sausage for spicy Italian pork sausage or even a vegetarian option. Not a fan of Canadian bacon? Pepperoni works beautifully here.
For cheese lovers, mix in some ricotta with the mozzarella for extra creaminess.
The phyllo itself is non-negotiable for that signature crunch, but you can customize the seasonings. Sometimes I add oregano and thyme instead of Italian seasoning, or sprinkle in red pepper flakes for heat.
Vegetable fillings like sautéed spinach or roasted peppers? Divine.
What to Serve with Crispy Phyllo Calzones
When you’ve spent the time crafting these gorgeous crispy phyllo calzones, you’ll want to pair them with sides that complement rather than compete with their flavors.
I like to serve mine with a simple arugula salad dressed in lemon juice and olive oil. The peppery greens cut through the richness of the sausage and cheese.
A small bowl of extra tomato sauce for dipping is non-negotiable in my house. And honestly, a crisp white wine or light beer rounds everything out perfectly.
Nothing too fancy, just enough to make those layers of phyllo and savory filling shine.
Final Thoughts
These crispy phyllo calzones have become my absolute go-to recipe for impressing dinner guests without spending hours in the kitchen.
The combination of flaky, golden phyllo with that savory filling of spicy chicken sausage and Canadian bacon creates magic on a plate.
I love how versatile they are—perfect for casual weeknight dinners or dressed up for weekend entertaining.
The wire rack baking method guarantees that perfect crispness every time, no soggy bottoms here.
And that homemade tomato sauce? Worth the extra few minutes.
Trust me, once you’ve mastered this technique, you’ll find yourself making these on repeat.
Crispy Phyllo Calzone With Spicy Sausage
Ingredients
Equipment
Method
- Heat olive oil in a nonstick saucepan over medium-high heat. Add crushed garlic and sauté until just soft, about 1 minute.
- Add crushed red pepper flakes and cook for another minute before adding the plum tomatoes. Simmer until the sauce thickens.
- Remove from heat and stir in the fresh basil leaves. Set aside to cool slightly.
- In a nonstick pan, cook the chicken sausage, breaking it into small pieces as it cooks. Cook thoroughly, about 1½ minutes, then drain any excess grease.
- In a bowl, combine the cooked sausage with diced Canadian bacon and shredded mozzarella. Add ¼ cup of the prepared tomato sauce to the mixture and stir to combine.
- Preheat oven to 350°F (175°C).
- Layer 3 sheets of phyllo dough, lightly spraying each sheet with olive oil cooking spray and sprinkling with salt and Italian seasoning between layers.
- Place a portion of the filling in one corner of the phyllo stack and fold into triangular packets. Make a small slit in the top of each calzone.
- Place the calzones on a wire rack set over a baking sheet. Lightly spray the tops with olive oil cooking spray.
- Bake for 35 minutes until golden brown and crispy.
- Allow to rest for 5 minutes before serving. Serve with the remaining warm tomato sauce for dipping.
