ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage and Pepper Calzones

Photo: Randy Mayor; Styling: Cindy Barr
Yield

8 servings (serving size: 1 calzone)

Coat your fingertips with flour as you crimp the calzones to prevent the dough from sticking. Use mild Italian chicken sausage, if desired.

Ingredients

  • Dough:
  • 2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
  • 1 cup warm water (100° to 110°)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • Dash of sugar
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon kosher salt
  • Cooking spray
  • Filling:
  • 1 teaspoon olive oil
  • 2 cups thinly sliced red bell pepper (about 2)
  • 1 cup chopped onion (about 1)
  • 2 garlic cloves, minced
  • 1 pound chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup no-salt-added tomato sauce
  • 1/4 cup 2% low-fat cottage cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 327
  • caloriesfromfat 30 %
  • fat 10.7 g
  • satfat 3.5 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 16.3 g
  • carbohydrate 42 g
  • fiber 4 g
  • cholesterol 49 mg
  • iron 3.2 mg
  • sodium 680 mg
  • calcium 124 mg

How to Make It

  1. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  3. To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

  4. Preheat oven to 450°.

  5. Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

  6. Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

  7. Preheat oven to 450°.

  8. To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.