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Recipe

Sausage and Pepper Calzones

Scott Phillips

Servings: 4

Imagine a cross between pizza and a sausage and pepper sub sandwich, and you get the gist of how good these are. Serve with your favorite marinara sauce for dipping, if you like.

Ingredients

  • 1/2 lb. sweet or hot Italian sausage, casings removed
  • 1/2 small red bell pepper, thinly sliced
  • 1/2 small green bell pepper, thinly sliced
  • 1/2 medium yellow onion, thinly sliced
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 lb. pizza dough, at room temperature
  • All-purpose flour, as needed
  • 4 oz. fresh ricotta (1/2 cup)
  • 6 oz. mozzarella, grated (1-1/4 cups)
  • 1 large egg
  • 1/2 tsp. finely chopped fresh rosemary
  • Flaky sea salt, such as Maldon

Nutritional Information

      Calories (kcal) : 610
      Fat Calories (kcal): 240
      Fat (g): 26
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 110
      Sodium (mg): 1690
      Carbohydrates (g): 60
      Fiber (g): 2
      Protein (g): 30

Preparation

  • Position a rack in the center of the oven. Put a pizza stone or an upside-down baking sheet on the rack and heat the oven to 450°F. Line a pizza peel or cookie sheet with parchment paper.
  • In a 12-inch nonstick skillet, cook the sausage, peppers, onion, and garlic over medium-high heat, stirring and breaking up the sausage, until the sausage browns and the onions and peppers soften, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and let cool slightly.
  • Divide the dough into 4 equal pieces. Lightly flour a work surface. Using your hands or a rolling pin, stretch each piece into a 6- to 7-inch round.
  • Divide the ricotta among the four rounds, placing it on one half and leaving a little room around the edge. Top with the sausage and pepper mixture and the mozzarella. Fold the dough in half over the filling. Pinch and crimp the dough either with a fork or your fingers to seal tightly.
  • In a small bowl, whisk the egg with 1 Tbs. water. Brush over the calzones and sprinkle with the rosemary and a little sea salt. Transfer to the parchment-lined peel. Slide the parchment and calzones onto the hot pizza stone and bake until golden on top and bottom, 10 to 14 minutes, rotating halfway through baking.

Reviews

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Reviews

  • user-4450048 | 02/26/2016

    Not too difficult and so delicious, we loved it. Wonderful dipped in marinara or eaten plain.

  • smc67 | 01/23/2016

    Wonderful recipe! Everyone enjoyed it. Sprinkled with crushed red pepper and served with marinara sauce and it was a hit.

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