Italian Sausage & Pepper Calzone

Makes 4 Calzones

Sausage & Pepper Filling
½ lb. Italian Sausage
1 bell pepper, chopped
1 small onion, chopped

Calzone Crust
1-2/3 cup
Wheat-Free Market Pizza Crust Mix
2 tablespoons olive oil
¼ cup water
½ cup shredded mozzarella cheese (for dough)
¼ cup grated parmesan cheese 
1/8 teaspoon salt

1-1/2 cups shredded mozzarella cheese (for filling)

Preheat oven to 350 degrees F. and cut 2 pieces of parchment paper to fit a standard size cookie sheet (15X10 inches). Then cut the paper in half vertically. Set aside.

In a frying pan over medium-high heat, brown the Italian sausage. Once done, drain and set aside, pouring off any excess grease remaining in the pan. Add the bell pepper and onion to the same pan and cook over medium heat for 5-8 minutes or until tender. Add the sausage back to the pan.

In a medium bowl, add the Pizza Crust Mix, olive oil, water, mozzarella, parmesan and salt. Blend well. Divide the dough into quarters and place one quarter of the dough onto the center of one of the pieces of parchment paper. Top the dough with plastic wrap and roll the dough out until it is approximately 8X6 inches wide. Remove the plastic wrap and place a heaping ½ cup of the sausage and pepper filling on one side of the dough. Top with ¼ of the cheese then carefully fold the extra dough over the filling and press the edges to seal. Repeat this process with the remaining 3 pieces of dough and filling.

Place the calzones (keeping them on their parchment paper) on a baking sheet and bake for 22-25 minutes or until the calzones start to brown. Serve warm with your favorite marinara sauce.

Optional: Use you favorite pizza toppings such as pepperoni, sautéed mushrooms or crumbled bacon as a calzone filling.

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