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Sausage, Fennel, and Provolone Calzones

Randy Mayor

6 servings (serving size: 1 calzone)

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


  • 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
  • All-purpose Pizza Dough
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup (3 ounces) grated sharp provolone cheese
  • 1 tablespoon yellow cornmeal

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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.

  4. 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.