Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Use sweet turkey Italian sausage in these calzones for sensitive palates. Serve with a spinach salad.

Diane Morgan
Recipe by Cooking Light July 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

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  • Prepare grill to medium-high heat.

  • Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.

  • Preheat oven to 500°

  • Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.

  • Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.

Nutrition Facts

398 calories; fat 13.6g; saturated fat 4.4g; mono fat 5.7g; poly fat 2.2g; protein 21.5g; carbohydrates 48g; fiber 4.3g; cholesterol 44mg; iron 3.8mg; sodium 759mg; calcium 186mg.
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