Grilled Pepper, Onion, and Sausage Calzones

Photo: Randy Mayor; Styling: Cindy Barr

Use sweet turkey Italian sausage in these calzones for sensitive palates. Serve with a spinach salad.

Yield: 8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 13.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 21.5g
  • Carbohydrate: 48g
  • Fiber: 4.3g
  • Cholesterol: 44mg
  • Iron: 3.8mg
  • Sodium: 759mg
  • Calcium: 186mg

Ingredients

Preparation

  1. 1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
  2. 2. Prepare grill to medium-high heat.
  3. 3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
  4. 4. Preheat oven to 500°
  5. 5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
  6. 6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
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