What’s For Dinner?
Sausage and Pepper Calzones
(First star is lowest, fourth star is highest)
Calzones, the ultimate wrapped sandwiches, are made super-easy when using refrigerated pizza dough. The dough imparts a soft and puffy crust that works well for a "stuffed pizza." The choice of fillings is limited only to your imagination; just resist the temptation to over-stuff.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
1/2 pound Italian sausage, casing removed, crumbled
1/2 green or red bell pepper, coarsely chopped
1 (13.8-ounce) can refrigerated pizza dough
1/2 cup tomato sauce, plus extra for dipping
3/4 cup shredded Italian cheese blend
In a large skillet over medium-high heat, add sausage and saute for 5 minutes. Reduce heat to medium, add bell pepper, cover and cook for 5 minutes or until sausage is cooked through, stirring occasionally. Transfer mixture to a plate and place in refrigerator to cool briefly.
Unroll dough; place on baking sheet. Starting at center, press out dough with hands to form a 14-by-8-inch rectangle. Cut this into four 7-by-4-inch rectangles and separate slightly. Spoon 2 tablespoons tomato sauce onto half of each rectangle. Top with 3 tablespoons cheese. Divide sausage mixture evenly on top. Fold dough over filling. Press edges securely and pinch to seal. Prick tops with fork. Bake for 12 to 16 minutes or until golden brown.