Sausage, Pepper and Mozzarella Calzones

Sausage, Pepper and Mozzarella Calzones
Sausage, Pepper and Mozzarella Calzones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tsp olive oil, divided

  • 1

    lb bulk Italian sausage

  • 1

    cup chopped onion

  • 3/4

    cup each chopped green, sweet red and yellow peppers

  • 2

    garlic cloves, minced

  • 2

    Tbs sherry or chicken broth

  • 3

    tsp each minced fresh oregano and rosemary, divided

  • 1

    tsp each balsamic vinegar and salt

  • 1/2

    tsp pepper

  • 2

    loaves (1lb each) frozen bread dough, thawed

  • 1

    can pizza sauce, divided

  • 1 1/2

    cups shredded part skim mozzarella cheese

  • 3

    tsp cornmeal, 1 egg, 1 Tbs water

Directions

In a large nonstick skillet, heat 2 tsp. oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 min longer. Stir in sherry, 1 tsp each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf into six portions. Roll each into a 6in circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary. Spread 1 Tbsp pizza sauce over half of each circle to within 1/2 in of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 Tbsp cheese. Fold dough over filling; press edge with fork to seal. Cut a small slit in top. Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30min. Meanwhile, preheat oven to 400. In a bowl, whisk egg and water; brush over calzones. Bake 12-15min until golden brown. Serve with sauce. FREEZE OPTION: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375 oven until heated through.

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