SAUSAGE PEPPER CALZONES
These tasty Italian sandwiches from Marion Lowery of Medford, Oregon are chock-full of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza sauce. Made from convenient frozen bread dough, the baked calzones should be cooled before they are packed in lunches or stored in the freezer.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through., Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary. , Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones.
Nutrition Facts : Calories 330 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1043mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
SAUSAGE, PEPPER & MOZZARELLA CALZONES
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in sherry, 1 teaspoon each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf of dough into six portions. Roll each into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary., Spread 1 tablespoon pizza sauce over half of each circle to within 1/2 in. of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edge with a fork to seal. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes., Meanwhile, preheat oven to 400°. In a small bowl, whisk egg and water; brush over calzones. Bake 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts :
SAUSAGE AND ROASTED PEPPER CALZONE
Provided by Marian Burros
Categories main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Allow both crust pouches to stand at room temperature 15 to 20 minutes.
- Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
- Preheat the oven to 400 degrees.
- Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
- Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 43 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 1023 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESE & ROASTED PEPPER CALZONES
No need to run out to the Italian deli to enjoy freshly prepared calzones. These are made with pizza sauce, roasted red peppers and a blend of cheeses.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine cheeses.
- Unroll pizza dough on lightly floured surface; cut lengthwise in half, then crosswise into thirds. Roll or stretch each piece into 7-inch square. Spread dough with cheese mixture to within 1/2 inch of edges; top with peppers. Fold each square diagonally in half; pinch edges together to seal. Place on parchment-covered baking sheet.
- Bake 15 to 20 min. or until golden brown. A few minutes before ready to serve, warm the pizza sauce. Serve calzones with sauce.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
SAUSAGE-ROASTED PEPPER CALZONE
Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees, with a pizza stone placed on the lowest rack, for at least 30 minutes. Place parchment paper on a pizza peel.
- Mix tomatoes, garlic, and 2 teaspoons olive oil in a medium bowl until well combined; season with salt and black pepper, and red pepper flakes.
- Cook peppers over an open flame (on the stove or a grill) until skin is blistered and charred, 8 to 10 minutes. Transfer to a large bowl and cover tightly with plastic wrap; let steam 10 minutes. Once peppers are cool enough to touch, rub skin off using a paper towel. Remove stems and seeds; dice peppers.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a plate.
- Add remaining tablespoon oil and onion to pan. Cook, stirring up brown bits, until golden, about 3 minutes. Return sausage to pan along with roasted peppers and tomato sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and more crushed red pepper flakes, if desired.
- On a lightly floured work surface, roll each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter, with the edges of the dough slightly thinner than the center.
- Place one-quarter of the filling on half of each round. Top with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place 2 calzones on prepared pizza peel and transfer to pizza stone along with parchment paper. Bake until dough is puffed and golden, and filling is hot, 10 to 15 minutes. Repeat with remaining 2 calzones. Serve immediately.
CALZONE
This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!
Provided by D Adams
Categories Main Dish Recipes Savory Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 34.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 623.5 mg, Sugar 2.9 g
SAUSAGE AND PEPPER CALZONE
Stay in and make your own meaty, saucy calzone tonight with our Sausage and Pepper Calzone recipe. Made with roasted red peppers, a tomato basil sauce and plenty of cheese, this Sausage and Pepper Calzone will give your local pizzeria a run for its money!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Roll out pizza dough on lightly floured surface to 12-inch round; transfer to baking sheet sprayed with cooking spray. Spread with sauce to within 3/4 inch of edge.
- Place sausage on half the dough; top with peppers, cheese and oregano. Fold dough over filling; seal edges with fork.
- Bake 12 to 15 min. or until golden brown.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
More about "calzones with cheese sausage and roasted red pepper recipes"
SAUSAGE AND CHEESE CALZONE
From thestayathomechef.com
4.6/5 (19)Total Time 1 hr 40 minsCategory Main DishCalories 358 per serving
- In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, olive oil, and flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
- Meanwhile, make the filling. Heat a large heavy skillet over medium-high heat. Add in sausage and cook 5 minutes. Use a spatula to break up the sausage into crumbles. After 5 minutes, add in the bell peppers and mushrooms. Continue to saute until vegetables are tender crisp and sausage is cooked through, about 5 minutes.
- Divide the dough into 4 equal pieces. Roll into circles with a 12-inch diameter. Spoon the sausage mixture onto one half of the dough, leaving a 1 inch edge. Top with 1/2 cup cheese per calzone. Fold the dough over the filling and seal the edges.
SAUSAGE AND ROASTED PEPPER CALZONE RECIPE
From pillsbury.com
3.5/5 (7)Category EntreeCuisine ItalianTotal Time 55 mins
CALZONES WITH CHEESE SAUSAGE AND ROASTED …
From friendseat.com
QUICK CALZONES WITH SAUSAGE AND PEPPERS | CIAO ITALIA
From ciaoitalia.com
SAUSAGE AND PEPPER CALZONES RECIPE
From pillsbury.com
CALZONES WITH SAUSAGE AND PEPPERS RECIPE
From foodal.com
CALZONE RECIPE
From dinneratthezoo.com
BEST CALZONES RECIPE - HOW TO MAKE CALZONES
From delish.com
12 CALZONE RECIPES FOR WHEN YOU’RE CRAVING PIZZA FOR ONE
From bhg.com
FRESH MOZZARELLA, ITALIAN SAUSAGE AND ROASTED PEPPER …
From emerils.com
SAUSAGE AND PEPPER CALZONE - A FAMILY FEAST®
From afamilyfeast.com
SAUSAGE AND PEPPER CALZONES | RED MEAT RECIPES | WEBER GRILLS
From weber.com
SAUSAGE & RED PEPPER CALZONES
From williams-sonoma.com
ITALIAN SAUSAGE AND ROASTED RED PEPPER CALZONES - BEV COOKS
From bevcooks.com
SAUSAGE & ROASTED PEPPER CALZONE – LO-DOUGH
From lodough.co
You'll also love
Related Search