Used pizza yeast (to speed up dough making time) and half cup whole wheat flour in place of all white flour and it came out great. Also, added about 1/3 cup of julienned yellow squash and only used 12 ounces of sausage. Served with steamed broccoli and carrots; great calzones; will make these again.
Sausage and Pepper Calzones
Photo: Randy Mayor; Styling: Cindy Barr
Coat your fingertips with flour as you crimp the calzones to prevent the dough from sticking. Use mild Italian chicken sausage, if desired.
Yield: 8 servings (serving size: 1 calzone)
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Amount per serving
- Calories: 327
- Calories from fat: 30%
- Fat: 10.7g
- Saturated fat: 3.5g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.6g
- Protein: 16.3g
- Carbohydrate: 42g
- Fiber: 4g
- Cholesterol: 49mg
- Iron: 3.2mg
- Sodium: 680mg
- Calcium: 124mg
- 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
- 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
- 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.
- 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.)
- 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.
- Preheat oven to 450°.
- 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.
- 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.
- Preheat oven to 450°.
- To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
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