Sausage, Fennel, and Provolone Calzones

Randy Mayor
Add a tossed green salad to these calzones for a complete meal.

Yield:

6 servings (serving size: 1 calzone)

Recipe from

Nutritional Information

Calories 409
Caloriesfromfat 26 %
Fat 11.7 g
Satfat 4.9 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 16.3 g
Carbohydrate 58.9 g
Fiber 3.3 g
Cholesterol 61 mg
Iron 5.1 mg
Sodium 474 mg
Calcium 162 mg

Ingredients

4 ounces sweet Italian sausage
2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 1/2 cups sliced red bell pepper
1 cup vertically sliced onion
1 large egg
1 tablespoon water
3/4 cup (3 ounces) grated sharp provolone cheese
1 tablespoon yellow cornmeal

Preparation

Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.

Preheat oven to 450°.

Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.

Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with reserved egg mixture. Bake at 450° for 12 minutes or until golden brown.

Note:

Sharon Sanders,

March 2000