* Sausage and Pepper Calzones
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
1 1/2 cups shredded mozzarella
1/2 tsp. finely chopped fresh rosemary
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
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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