These were awesome! I made the dough and the sauce the night before preparing these so everything came together pretty easily. The dough was great but I have to say the New York Style Sauce was EXCELLENT! If you only have time to do one or the other definitely go with the sauce it was super easy. I used chicken sausage instead of turkey sausage (it would be good either way) and left out the onions because neither my husband and I are fans. I sauteed the peppers with some mushrooms in 1 tsp of olive oil and that was great. There are so many things you could do to alter the recipe and customize it to suit your taste. They were excellent reheated in the toaster oven as well.
Grilled Pepper, Onion, and Sausage Calzones
Comments and Reviews 1-10 of 11
haileej88 Posted: 07/07/09
bostonsmaman Posted: 07/22/09
These were very good, but a bit of effort. I lost a quarter of the onions through the grill grates trying to turn them (you really need a grill basket), but otherwise I liked not heating up my kitchen. I did the whole thing on the grill, including baking them on a sheet pan w/ the lid closed at 500Â°. I used Newman's Own Fire-roasted tomato & garlic sauce (excellent!), and cut the cheese to 1/4c. I still wound up w/ too much filling for a lb of Trader Joes dough cut in 4s, but it made nice leftovers.
jameyadams Posted: 07/21/09
Great recipe! I don't care for turkey sausage and used regular italian sausage but reduced the amount. The sauce and grilled vegetables definitely made these! I added mushrooms also, but these could be made with anything and still be good. Will definitely make again!
SandiR Posted: 05/12/10
My family loved this recipe. I kept the peppers and onions in large chunks so it nmade the grilling easy. Fixed this when I had a young woman staying with us who was getting ready to go to college. She immediately copied the recipe to take to her new apartment. I love the ability to freeze the extra dough.
guinness4029 Posted: 07/08/09
These were really good. My husband made them with some slight modifications last night after work... He halved the recipe. He used Pillbury Pizza dough and Glen Muir Tomato sauce, and he used regular onions. He also added crushed red pepper (we like it hot), garlic, and basil. We thought these were delicious. (baked at 425 for 12 minutes). We had with a spinach salad. Definitely will have again.
Saecca Posted: 09/24/09
A bit of effort with grilling (I used a grill pan)-- just an extra step that could have been done just by a quick sautee. I used refrig pizza dough and tomato-basil jarred sauce. I served it with a spinach and tomato salad. It was okay; tasted like what you would expect from a calzone, nothing really outstanding.
1cheryl1 Posted: 07/25/10
I mad this last night for dinner; it was the second time I've made this. We loved it. My husband's comment was this is another meal I'd eat once a week. A high compliment to Cooking Light! I'd serve this to friends and family with a salad, but don't think it's company fair. However, I'll try to make it once every month or so. Well worth the effort even though I did not make or roll my own dough.
love2coooook Posted: 11/11/09
These were good; definitely will make again to change it up on a weeknight. Sauteed the ingredients as opposed to grilling and glad I did after hearing the hassle others went through. Also used refrigerated pre-made pizza dough which speeded up the prep time, hence why I see it as an easy weeknight supper. Served with a simple salad. Only other recommendation would be to crumble the sausage and combine all ingredients together in dough, rather than layering.
LoKo2227 Posted: 07/13/09
Nothing special... not really worth the effort
kfclark Posted: 01/23/11
We've used this recipe numerous times and always enjoyed it. I find the filling is a bit much for the dough, but I may not be rolling it out enough...practice has made me much better! The dough freezes and thaws beautifully for an easy meal.
Nicolelkessler Posted: 11/09/11
I thought this recipe was a lot of work for not a lot of flavor. I cooked everything in a sauté pan instead of the grill. If I decide to do again I will add some flavor to the dough and more seasoning to the mix.