Polish Style Calzone

For any German food lovers this is a must try! All the essential ingredients of a great German meal wrapped in wonderful pizza dough. Horseradish is used, but it can easily be replaced with your favorite mustard. I highly recommend a dough ball from Sam’s club, because the crust is crispier than other brands. The dough balls from Sam’s club come frozen. Allow 6 hours for them to thaw and to double in size. Makes 4 mini calzones that would serve 4 as a meal or more people as an appetizer. If you like this version, see our recipe Brat Calzone.


1 Sam’s Club Pizza Dough Ball, thawed and doubled in size or dough from your deli department
1/2 cup of cooked Polish kielbasa chopped; 2 tablespoons per calzone
4 teaspoons of creamy horseradish or regular mustard or a spicy mustard (try Düsseldorf Style Mustard and/or Schaller & Weber Bavarian-Style Sweet & Spicy Mustard); 1 teaspoon per calzone
1/2 cup of jarred sauerkraut, drained; 2 tablespoons per calzone
12 slices of cheddar cheese from a wedge sliced about 2 inches by 2 inches by 1/4 inch thick; 3 slices of cheese per calzone
Non-stick cooking spray
1/4 cup of pasta flour


Place dough ball in a large bowl coated with non-stick cooking spray, cover with plastic wrap, thaw and allow and double in size. This should take about 6 hours. Divide into 4 equal pieces. Cook Polish kielbasa per package instructions. Spray a large baking sheet with non-stick cooking spray and evenly spread pasta flour over baking sheet. Discard any pasta flour that does not stick to cookie sheet. Divide the dough into 4 pieces and create mini rectangles of dough with your hands and place onto the baking sheet. They should be about 3 inches by 4 inches if possible. Spread 1 teaspoon of the horseradish or mustard in the center of the rectangle and top with 2 tablespoons of the chopped cooked kielbasa, 2 tablespoons of sauerkraut and 3 slices of the cheddar cheese. Bring together each lengthwise side to meet the other side and pinch them together to create a seal. Please refer to our Calzone technique, if needed. Repeat the process with other mini calzones. Bake in a preheated oven at 425 degrees for 15 minutes or until golden brown. Remove and serve as an individual calzone or slice as shown. You may want to serve with extra horseradish or mustard for dipping. Genießen!

Suggested Beverage

Try Michelob Brewing Co. Jack’s Pumpkin Spice Ale (St. Louis, MO), Dogfish Head Punkin Ale (Milton, DE), Paulaner Oktoberfest Märzen Amber German Amber, Flensburger Brauerei Gold Premium Lager, Weingut Joh. Haart Piesporter Goldtröpfchen Riesling (Germany) or Selbach-Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken (Germany).

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