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Hands-on Time
55 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8
Photo: Jennifer Causey; Styling: Lindsey Lower

How to Make It

Step 1

Let the dough stand, covered, at room tem­per­ature 1 hour.

Step 2

Preheat oven to 450°.

Step 3

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Stir in tomato paste and garlic; cook 1 minute. Add tomato and sugar; cook 10 minutes, stirring occasionally. Stir in basil and oregano. Keep warm.

Step 4

Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Place sausage in a bowl. Add remaining 1 1/2 teaspoons oil to pan. Add onion, bell pepper, black pepper, and salt to pan; cook 5 minutes. Add pepper mixture to sausage.

Step 5

Line 2 baking sheets with parchment paper, and sprinkle with cornmeal. Divide dough into 8 equal portions. Roll each portion into a 6-inch round on a lightly floured surface. Top each round with about 2 tablespoons sauce, leaving a 1/2-inch border. Top rounds evenly with sausage mixture and cheese; fold dough over filling, and crimp edges with a fork to seal. Arrange calzones on prepared baking sheets; coat with cooking spray. Bake at 450° for 15 minutes. Bake an additional 10 minutes, or follow freezing instructions. Top each calzone with about 2 tablespoons sauce.

Step 6

How-To

Step 7

FREEZE: Wrap cooled, partially baked calzones individually in foil, and seal in a large zip-top plastic freezer bag. Freeze up to 2 months.

Step 8

REHEAT: Bake calzones, unwrapped, at 400° for 20 minutes or until golden brown. Serve with warm lower-sodium marinara sauce.

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