Sausage Roasted Pepper Calzone Recipes

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SAUSAGE PEPPER CALZONES



Sausage Pepper Calzones image

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

1 pound Italian turkey sausage links, casings removed
1 cup chopped onion
3/4 cup each chopped green, sweet red and yellow peppers
5 teaspoons olive oil, divided
2 garlic cloves, minced
2 tablespoons sherry or chicken broth
1 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons minced fresh oregano, divided
3 teaspoons minced fresh rosemary, divided
2 loaves (1 pound each) frozen bread dough, thawed
1 can (15 ounces) pizza sauce, divided
3 teaspoons cornmeal

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



Sausage, Pepper & Mozzarella Calzones image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Number Of Ingredients 17

5 teaspoons olive oil, divided
1 pound bulk Italian sausage
1 cup chopped onioin
3/4 cup each chopped green, sweet red and yellow peppers
2 garlic cloves, minced
2 tablespoons sherry or chicken broth
3 teaspoons minced fresh oregano, divided
3 teaspoons minced fresh rosemary, divided
1 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 loaves (1 pound each) frozen bread dough, thawed
1 can (15 ounces) pizza sauce, divided
1-1/2 cups shredded part-skim mozzarella cheese
3 teaspoons cornmeal
1 large egg
1 tablespoon water

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



Sausage and Roasted Pepper Calzone image

Dinner ready in 55 minutes! Enjoy this cheesy calzone made using Pillsbury™ refrigerated pie crusts and sausage - perfect if you love Italian cuisine.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

1 lb bulk sweet Italian sausage
1/2 cup sliced green onions (8 medium)
1 clove garlic, finely chopped
1/4 teaspoon dried basil leaves
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 oz mozzarella cheese, cut into 1/4-inch cubes (2 cups)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1/4 cup pine nuts
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F. Meanwhile, in 10-inch skillet, mix sausage, onions and garlic; cook and stir over medium-high heat 5 to 7 minutes or until sausage is thoroughly cooked; drain. Stir in basil, Italian seasoning and pepper.
  • In small bowl, beat eggs. Measure out and reserve 1 1/2 tablespoons egg. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, roasted peppers and 3 tablespoons of the pine nuts; mix well.
  • Unroll 1 pie crust on end of large ungreased cookie sheet with about 1/3 of crust extending over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling toward 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 calzones 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 into 3 wedges.

Nutrition Facts : Calories 680, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 27 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g

SAUSAGE-ROASTED PEPPER CALZONE



Sausage-Roasted Pepper Calzone image

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

2 cups store-bought strained tomatoes with basil (passata)
2 small cloves garlic, grated
2 teaspoons plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Crushed red pepper flakes (optional)
2 bell peppers, preferably yellow and red
12 ounces sweet Italian sausage, casings removed, crumbled
1 medium sweet onion, diced
Martha's Pizza Dough
All-purpose flour, for dusting
8 ounces fresh mozzarella, torn

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.

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER



Calzones with Cheese, Sausage and Roasted Red Pepper image

Categories     Cheese     Dairy     Pepper     Pork     Bake     Spring     Bon Appétit

Yield Makes 4

Number Of Ingredients 12

1 1/2 cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 1/2 teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Steps:

  • Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
  • Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
  • Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
  • Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  • Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

SAUSAGE AND ROASTED PEPPER CALZONE



Sausage and roasted pepper calzone image

This dish has a distinctive Italian flavor to it. Dad loved sausage and peppers. Mom cooked them all the time.

Provided by Lynnda Cloutier

Categories     Roasts

Number Of Ingredients 12

1 lb bulk sweet italian sausage
1/2 cup sliced green onions (8 medium)
1 clove garlic, finely chopped
1/4 teaspoon dried basil leaves
1/4 teaspoon italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 oz mozzarella cheese, cut into 1/4-inch cubes (2 cups)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1/4 cup pine nuts
1 box pillsbury® refrigerated pie crusts, softened as directed on box

Steps:

  • 1. Heat oven to 400°F. Meanwhile, in 10-inch skillet, mix sausage, onions and garlic; cook and stir over medium-high heat 5 to 7 minutes or until sausage is thoroughly cooked; drain. Stir in basil, Italian seasoning and pepper
  • 2. In small bowl, beat eggs. Measure out and reserve 1 1/2 tablespoons egg. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, roasted peppers and 3 tablespoons of the pine nuts; mix well.
  • 3. Unroll 1 pie crust on end of large ungreased cookie sheet with about 1/3 of crust extending over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling toward 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 calzones with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
  • 4. Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone into 3 wedges.

SAUSAGE AND ROASTED PEPPER CALZONE



Sausage and Roasted Pepper Calzone image

Provided by Marian Burros

Categories     main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 15-ounce package refrigerated pie crusts
1 pound sweet Italian sausage
1/2 cup sliced green onions
1 garlic clove, minced
1/4 teaspoon basil leaves
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 ounces mozzarella cheese, cut into 1/4-inch cubes, 2 cups
7 ounce jar roasted red peppers, drained, chopped
1/4 cup pine nuts

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

SAUSAGE AND PEPPER CALZONE



Sausage and Pepper Calzone image

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

1/2 lb. refrigerated pizza dough
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 Italian sausage link, cooked, crumbled
3/4 cup chopped roasted red peppers
1-1/2 cups KRAFT Pizza Shredded Mozzarella & Provolone Cheeses
1-1/2 tsp. chopped fresh oregano

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

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