Turned out great. Crust was crisp on the outside but chewy on the inside. Used Soy Italian sausage and frozen pepper mix from Trader Joes with a marinara sauce to save prep time. Made cheese ones for kids. The pepper flakes and other spices were perfect additions.
Sausage and Pepper Calzones
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 (100Â° to 110Â°)
- 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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