* Sausage and Pepper Calzones
CA Sweet Onion, ea.
In Stock
$0.69
Italian Sausage, 1/4 lb.
In Stock
$1.49
Red Bell Pepper, ea.
In Stock
$2.49
Orange Bell Pepper, ea.
In Stock
$2.49

Garlic Bulb, ea.
In Stock
$0.99
Rosemary Bunch, ea.
In Stock
$2.29

Sausage and Pepper Calzones

  • ·         1 lb. hot Italian sausage, casing removed
  • ·         1/2 small red bell pepper, thinly sliced
  • ·         1/2 small orange bell pepper, thinly sliced
  • ·         1/2 medium yellow onion, thinly sliced
  • ·         3 garlic cloves, minced
  • ·         Salt and freshly ground black pepper
  • ·         1 tube Immaculate Pizza Dough, at room temperature
  • ·         1 1/2 cups shredded mozzarella
  • ·         1 egg
  • ·         1/2 tsp. finely chopped fresh rosemary

 

Position a rack in the center of the oven. Put a pizza stone or an upside-down baking sheet on the rack and heat the oven to 450'. Line another cookie sheet with parchment paper.

 

In a nonstick skillet, cook the sausage, peppers, onion and garlic over medium-high heat, stirring and breaking up the sausage until the sausage browns and the onions and peppers soften; about 7 minutes. Season to taste with salt and pepper. Remove from heat, cool slightly.


Divide the dough into 4 equal pieces. Lightly flour a work service and roll each piece into a 6-to 7-inch round. Place the sausage and pepper mixture on one half of each round, leaving a little room around the edge. Top evenly with mozzarella. Fold the dough in half over the filling. Pinch and crimp the dough either with a fork or your fingers.


Ina  small bowl, whisk the egg with 1 TB water. Brush over the calzones and sprinkle with rosemary and a little more salt. Transfer to cookie sheet that was not placed in the oven and slide the calzones onto the pizza stone and back until golden, about 10 to 14 minutes, rotating halfway through baking.

Adapted from Cooking Light. 


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