Sausage Pepper Calzones

By Totlxtc

Ingredients

• 1 * 1 pound Italian turkey sausage links, casings removed
• 1 * 1 cup chopped onion
• 3/4 * 3/4 cup each chopped green, sweet red and yellow peppers
• 5 * 5 teaspoons olive oil, divided
• 2 * 2 garlic cloves, minced
• 2 * 2 tablespoons sherry or chicken broth
• 1 * 1 teaspoon balsamic vinegar
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper
• 3 * 3 teaspoons minced fresh oregano, divided
• 3 * 3 teaspoons minced fresh rosemary, divided
• 2 * 2 loaves (1 pound each) frozen bread dough, thawed
• 1 * 1 can (15 ounces) pizza sauce, divided
• 3 * 3 teaspoons cornmeal

Details

Servings 12

Preparation

Step 1

* Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
* Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through.
* Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary.
* Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. 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 30 minutes.
* Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Yield: 12 servings.


Nutritional Analysis: One serving (1 calzone with 4-1/2 teaspoons sauce) equals 330 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 1,043 mg sodium, 48 g carbohydrate, 4 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1/2 fat.