Cheesy Sausage Calzones
Start with a time-saving crust made from refrigerated biscuit dough, then fold around sausage, peppers, and cheese. Buon appetito!
To reduce the fat in each serving by about 6 grams, substitute turkey sausage for the Italian sausage and use Grands!® reduced-fat buttermilk biscuits instead of the regular ones.
The calzones can be assembled up to 2 hours ahead. Be sure the sausage filling is completely cooled before filling the dough. Cover the calzones and refrigerate until you're ready to bake them.
- 1/2 lb bulk Italian pork sausage
- 1/3 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits (5 biscuits)
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1 1/2 cups tomato pasta sauce, heated
Heat oven to 375°F. In 8-inch skillet, cook sausage, onion and bell pepper over medium heat 10 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 10 minutes.
Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Top half of each round with sausage mixture and cheese to within 1/2 inch of edge. Fold dough over filling; press edges firmly with fork to seal.
Bake 12 to 15 minutes or until golden brown. Serve warm calzones with warm pasta sauce for dipping.