Sausage Pepper Calzones Recipe

4.5 1 3
Sausage Pepper Calzones Recipe
Sausage Pepper Calzones Recipe photo by Taste of Home
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Sausage Pepper Calzones Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 pound turkey italian sausage links
  • 1 cup chopped onion
  • 3/4 cup each chopped green, sweet red and yellow peppers
  • 2 garlic cloves, minced
  • 5 teaspoons olive or canola oil, divided
  • 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

Remove and discard sausage casings; crumble the sausage. In a large nonstick skillet, cook sausage, onion, peppers and garlic in 2 teaspoons oil over medium heat until meat is no longer pink; drain. Stir in sherry or broth, 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 pepper filling 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.
Coat baking sheets with cooking spray and sprinkle with cornmeal. 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.
Originally published as Sausage Pepper Calzones in Light & Tasty February/March 2002, p5

Nutritional Facts

1 each: 330 calories, 9g fat (1g saturated fat), 20mg cholesterol, 1043mg sodium, 48g carbohydrate (0 sugars, 4g fiber), 15g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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  • 1 pound turkey italian sausage links
  • 1 cup chopped onion
  • 3/4 cup each chopped green, sweet red and yellow peppers
  • 2 garlic cloves, minced
  • 5 teaspoons olive or canola oil, divided
  • 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
  1. Remove and discard sausage casings; crumble the sausage. In a large nonstick skillet, cook sausage, onion, peppers and garlic in 2 teaspoons oil over medium heat until meat is no longer pink; drain. Stir in sherry or broth, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through.
  2. 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 pepper filling 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.
  3. Coat baking sheets with cooking spray and sprinkle with cornmeal. 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.
Originally published as Sausage Pepper Calzones in Light & Tasty February/March 2002, p5

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hokahey1234 User ID: 3797176 105131
Reviewed Jan. 13, 2010

"My family loves this recipe. I add a couple of tablespoons of mozzarella cheese to each calzone before folding and baking."

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