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TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 40 servings

Ingredients

  • 2 containers (15 ounces each) ricotta cheese
  • 4 cups (1 pound) shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 2 pounds bulk Italian sausage
  • 10 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 cup butter, melted
  • 2 jars (16 ounces each) spaghetti sauce, heated

Nutritional Facts

1 each: 155 calories, 10g fat (5g saturated fat), 30mg cholesterol, 335mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 8g protein .

Directions

  1. In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture.
  2. Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets.
  3. Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping. Yield: 40 servings.
Originally published as Cheese 'n' Sausage Calzones in Taste of Home October/November 1995, p54


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