Sauce on the Side is celebrating National Calzone Day on Sunday, November 1 by gifting over $1,000 in gift cards to randomly selected guests ordering delivery or take-out at any of their 8 locations across Missouri and Indiana. In addition, various surprise and delight offers will be provided to unexpecting guests enjoying their handmade calzones and fresh, crafted salads in the dining room.

In this year of uncertainty, Sauce on the Side is certain of two things. “First, everyone deserves to celebrate a holiday. Especially one filled with premium meats, fresh cut vegetables and gooey cheese all encased in a pillow soft handmade dough with just the right amount of cheesy, flaky crust” commented Ryan Mangialardo, Chief Executive Officer and a founding partner. “The other certainty is that local restaurants need the support of their community, now more than ever. As such, Sauce on the Side is making a call to action to celebrate National Calzone Day at a Sauce on the Side restaurant near you, or to find a local calzone restaurant in your neighborhood to show your support.”

For those without access to a fresh, handcrafted calzone in their neighborhood, Sauce on the Side is sharing one of their recipes for you to create at home. Mangialardo added “Knowing that many our future customers have never experienced a calzone built with this much quality and freshness, we wanted to celebrate National Calzone Day by sharing a small taste of what to expect when Sauce on the Side builds a restaurant in their hometown”.

The Costanza


1 – Dough

1 oz – Ricotta Cheese, Premium

3 oz – Mozzarella Cheese

1 oz – Pepperoni

2 oz – Balsamic Eggplan

1 tsp – Fresh Basil, Chopped

6 – Roasted Garlic Cloves

Build in order and start with a 10-inch, flat, circular dough. Scoop the Ricotta cheese in the center of the top third of the dough. Using the Mozzarella cheese, press down and smear the Ricotta and spread the cheeses evenly across the top third of the dough, being careful to keep your edges clear. Layer the remaining ingredients: pepperoni, balsamic eggplant, chopped fresh basil and roasted garlic cloves. Carefully fold your dough in half, stretching over the ingredients. Gently seal by using your knuckles to press down. Cut around the edge with a pizza cutter, leaving approximately half-inch of dough for the crust. Tear a small hole in the top for ventilation and bake at 450˚F for 10 minutes or until golden brown. Finish by brushing olive oil and a shake of an Italian seasoning blend and serve with a marinara sauce.

Prepare Ricotta cheese by adding salt and pepper to taste.

Prepare balsamic eggplant by cutting it into small cubes and tossing with salt, pepper, oil, minced garlic and balsamic vinegar. Bake at 450˚F for 10 minutes, occasionally stirring.

With significant expansion plans for the Sauce on the Side brand on the horizon, there is perhaps no restaurant better positioned to celebrate National Calzone Day than Sauce on the Side, who has been delivering craveable calzones as the main attraction since opening their first restaurant eight years ago. While other restaurants add calzones to fill a menu gap, Sauce on the Side has always believed that a calzone should be front and center.

Sauce on the Side has distinguished itself from other fast casual restaurants with an insistence on fresh, high quality ingredients and scratch recipes for their 16 signature calzones, 16 house-made sauces and dressings and fresh, crafted salads. In addition to superior quality and craveability, Sauce on the Side delivers a higher level of service than traditional fast-casual restaurants, allowing guests to order at the counter and then receive service at the table throughout the remainder of their experience.

As Sauce on the Side continues their expansion, it is awarding franchise opportunities to owner/operators and multi-unit developers in Missouri, Illinois and Indiana, with more markets to be unlocked soon.

Marketing & Promotions, News