Add a tossed green salad to these calzones for a complete meal.

Sharon Sanders
Recipe by Cooking Light March 2000


Credit: Randy Mayor

Recipe Summary

6 servings (serving size: 1 calzone)


Ingredient Checklist


Instructions Checklist
  • Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.

  • Preheat oven to 450°.

  • Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.

  • Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with reserved egg mixture. Bake at 450° for 12 minutes or until golden brown.

Nutrition Facts

409 calories; calories from fat 26%; fat 11.7g; saturated fat 4.9g; mono fat 4.2g; poly fat 1.4g; protein 16.3g; carbohydrates 58.9g; fiber 3.3g; cholesterol 61mg; iron 5.1mg; sodium 474mg; calcium 162mg.