Menu Enter a recipe name, ingredient, keyword...


Sausage, Pepper and Mozzarella Calzones


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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



Step 1

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 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.

You'll also love

Review this recipe

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce Kale & Potato Soup with Turkey Sausage