Sausage-and-Cheese Calzones

recipe
We also tested with frozen vegetables, but we found better flavor and saved money by using a fresh bell pepper and onion.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Bake: 26 Minutes

Ingredients

1 pound mild or spicy Italian sausage, casings removed
1 medium onion, halved and sliced
1 large yellow or red bell pepper, sliced
1 (15-oz.) container low-fat ricotta cheese
2 large eggs
1 1/2 teaspoons salt-free herb-and-spice seasoning
2 (13.8-oz.) cans refrigerated pizza crust dough
1/2 cup pizza sauce*
1 (8-oz.) package shredded Italian six-cheese blend, divided

Preparation

1. Preheat oven to 425°. Sauté first 3 ingredients in a large nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink and vegetables are lightly browned. Remove from skillet, and drain well.

2. Stir together ricotta cheese, eggs, and seasoning.

3. Unroll 1 can of dough on a lightly greased baking sheet. Stretch dough into a 10- x 13-inch rectangle. Spoon 1/4 cup pizza sauce, 1 cup ricotta mixture, and half of sausage mixture on half of rectangle, leaving a 1-inch border. Sprinkle with 1 cup cheese. Moisten edges with water; fold dough over, pressing and crimping edges to seal. Cut 3 (1-inch) slits on top of dough to allow steam to escape. Repeat procedure with remaining dough, pizza sauce, ricotta mixture, sausage mixture, and cheese.

4. Bake at 425° for 24 to 26 minutes or until golden. Serve with additional warm pizza sauce, if desired.

*Marinara sauce may be substituted.

Note: For testing purposes only we used Mrs. Dash Original Herb Seasoning Blend.

Cheesy Mexican Calzones: Prepare recipe as directed, substituting 1 lb. ground beef and 1/2 tsp. salt for sausage, 2 tsp. salt-free Southwest chipotle seasoning and 3/4 tsp. salt for salt-free herb-and-spice seasoning, and shredded Mexican four-cheese blend for shredded Italian six-cheese blend. Note: For testing purposes only, we used Mrs. Dash Southwest Chipotle Seasoning Blend.

Note:

Hedy Taranto, New Rochelle, New York,

April 2008
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