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Sausage and Vegetable Calzones

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 55 mins
Total time 1 hr, 20 mins
Yield

Serves 8

A quick sauce made with ripe summer tomatoes and fresh herbs does double duty: It's in the savory filling and spooned over the golden-brown crust once baked. If freezing some of the calzones, you can either freeze the remaining sauce in a small zip-top plastic freezer bag, thaw in the microwave, and reheat or serve with your favorite lower-sodium marinara (we recommend Dell'Amore).

Ingredients

  • 1 1/2 pounds refrigerated fresh pizza dough
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon tomato paste
  • 2 teaspoons minced garlic
  • 4 cups chopped seeded tomato
  • 1 1/2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  • 8 ounces mild turkey Italian sausage links, casings removed
  • 1 cup chopped onion
  • 2 cups diced red bell pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/4 cup yellow cornmeal
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • Cooking spray

Nutrition Information

  • calories 407
  • fat 12.6 g
  • satfat 3.2 g
  • monofat 6.4 g
  • polyfat 1.9 g
  • protein 18 g
  • carbohydrate 53 g
  • fiber 9 g
  • cholesterol 32 mg
  • iron 2 mg
  • sodium 671 mg
  • calcium 125 mg

How to Make It

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

  2. Preheat oven to 450°.

  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.

  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.

  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.

  6. How-To

  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.

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