Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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).

Diane Morgan
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
55 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 450°.

  • 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.

  • 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.

  • 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.

  • How-To

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

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

Nutrition Facts

407 calories; fat 12.6g; saturated fat 3.2g; mono fat 6.4g; poly fat 1.9g; protein 18g; carbohydrates 53g; fiber 9g; cholesterol 32mg; iron 2mg; sodium 671mg; calcium 125mg.
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