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Randy Mayor Photo by: Randy Mayor

Sausage, Fennel, and Provolone Calzones

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

Cooking Light MARCH 2000

  • Yield: 6 servings (serving size: 1 calzone)

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
  • All-purpose Pizza Dough
  • 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.

Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 26%
  • Fat: 11.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.3g
  • Carbohydrate: 58.9g
  • Fiber: 3.3g
  • Cholesterol: 61mg
  • Iron: 5.1mg
  • Sodium: 474mg
  • Calcium: 162mg
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Sausage, Fennel, and Provolone Calzones Recipe

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