QUICK SAUSAGE AND BELL PEPPER CALZONES
Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 13
Steps:
- Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
- Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its raw color, about 5 minutes. Depending on the amount of fat in the pan, drain or add oil to equal about 2 Tbs. Add onion and peppers; saute until tender, about 5 minutes. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and optional parsley.
- Adjust oven rack to center position and heat oven to 450 degrees.
- Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
- Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 28.3 g, Cholesterol 55 mg, Fat 24 g, Fiber 2.6 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 896.1 mg, Sugar 5.4 g
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Stewart Kett Laughlin
[email protected]This recipe seems really complicated. I don't think I'll try it.
Tarlisha Howard
[email protected]I'm not sure about this recipe. I've never made calzones before.
Kiberu Trevor
[email protected]These calzones look amazing! I can't wait to try them.
Nepal Nepali
[email protected]The dough was a little tough, but the filling was delicious. I would try this recipe again, but I would use a different dough.
Blessing Mabaso
[email protected]These calzones were a little too greasy for my taste. I think I would have liked them better if I had used less oil.
donnamarie Ranello
[email protected]I'm not a huge fan of bell peppers, but I loved these calzones. The sausage and cheese were so flavorful that I didn't even notice the bell peppers.
Maureen Nkhuwa
[email protected]These calzones were so easy to make and they tasted amazing. I will definitely be making them again.
Prakit Sah
[email protected]The dough was easy to work with and the filling was delicious. I added some extra cheese and Italian seasoning to the filling, and it was perfect.
akmal choudhary
[email protected]I made these calzones for a party and they were a big hit. Everyone loved them!
Stanley Marshall
[email protected]These calzones were a huge hit with my family! The sausage and bell peppers were perfectly seasoned, and the dough was light and fluffy. I will definitely be making these again soon.