Ingredients Jump to Instructions ↓

  1. 1 pound Italian turkey sausage links, casings removed

  2. 1 cup chopped onion

  3. 3/4 cup each chopped green, sweet red and yellow peppers

  4. 5 teaspoons olive oil, divided

  5. 2 garlic cloves, minced

  6. 2 tablespoons sherry or chicken broth

  7. 1 teaspoon balsamic vinegar

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 3 teaspoons minced fresh oregano, divided

  11. 3 teaspoons minced fresh rosemary, divided

  12. 2 loaves (1 pound each ) frozen bread dough, thawed

  13. 1 can (15 ounces) pizza sauce, divided

  14. 3 teaspoons cornmeal

Instructions Jump to Ingredients ↑

  1. 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. Yield: 12 servings.


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