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Sausage Pepper Calzones Recipe

Sausage Pepper Calzones Recipe

These tasty Italian sandwiches from Marion Lowery of Medford, Oregon are chock-full of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza sauce. Made from convenient frozen bread dough, the baked calzones should be cooled before they are packed in lunches or stored in the freezer.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:12 servings

Ingredients

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

Directions

  • 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.
  • 2. Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through.
  • 3. 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.
  • 4. 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.
  • 5. Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes.
  • 6. Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Yield: 12 servings.

Nutritional Facts

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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.