Sausage Pepper Mozzarella Calzones Food

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

CALZONES WITH SAUSAGE AND PEPPERS

Steps:

• In a large nonstick skillet over medium heat, add the olive oil and swirl to coat the pan.
• Add the sausage, oregano, and 1/2 teaspoon of the garlic powder. Cook for 1 minute, and then add the peppers, onions, and salt. Cook, stirring occasionally, until the sausage is no longer pink and the veggies are crisp-tender, about 3-5 minutes.
• Using a slotted spoon, remove the sausage mixture and set it aside in a bowl. Fold in the ricotta and mozzarella cheese, and season to taste with additional salt if necessary.
• Preheat the oven to 400°F.
• Dust a clean work surface with flour and lay the pizza dough on top. Cut the dough into quarters. Using additional flour if necessary, roll and stretch one piece of the dough into a circular shape about 1 1/2 times its original size. Repeat with the remaining dough.
• Spoon 1/4 of the sausage and cheese mixture onto one side of the dough and then fold the other half over the top, creating a half-moon shape. Using your fingers, press and tuck the edges to seal the dough.
• Repeat with the remaining dough and filling. Brush each one evenly with egg wash, and sprinkle with the remaining garlic powder and flaky salt. Using a sharp knife, make several small slits in the top of each calzone.
• Place the on a baking sheet lined with parchment paper, with a little space in between each. Bake until golden brown, about 18-20 minutes. Serve warm, with marinara sauce for dipping.

SAUSAGE & SPINACH CALZONES

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat., On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges., Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet., Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER

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 PEPPERONI CHEESE STUFFED CALZONE

Steps:

• Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
• In a large grill plan, cook sausage until browned. Drain.
• In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
• Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
• Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
• Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
• Brush with olive oil and sprinkle some parmesan cheese over top.
• Cut a few slits in the top to allow steam to release.
• Transfer calzone from pizza pad to pizza stone in oven.
• Bake 10-15 minutes, until puffed up golden brown.
• Let stand 5 minutes before serving.
• Heat the marinara sauce in the microwave for dipping.

SAUSAGE PEPPER CALZONES

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.

SAUSAGE AND PEPPER CALZONE

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.

MOZZARELLA, PEPPER & AUBERGINE CALZONE

Steps:

• Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball (try not to add any extra flour) - it will be sticky but the flour will absorb some moisture. Return to the bowl, cover and leave somewhere warm.
• Meanwhile, make the filling. Heat the oil in a large non-stick pan, then stir-fry the peppers for about 1 min until they start to soften. Add the aubergine and garlic and continue to cook over a medium heat for 8-10 mins, gently pressing the veg with a wooden spoon until it breaks down a little. If it doesn't, fry, covered, for a few extra mins.
• Stir in the tomato purée, vinegar and 2 tbsp water. When the veg is soft, remove the pan from the heat and stir through the basil.
• Heat the oven to 220C/200C fan/gas 7. Quarter the risen dough and roll each piece out to a 20cm circle on a lightly floured surface. Spoon a quarter of the filling over one side, scatter over a quarter of the olives, top with a quarter of the cheese, and brush the edges with the milk or beaten egg. Fold the dough over the filling and pinch the edges together at the side, a bit like making a Cornish pasty. Lift onto a lightly oiled baking sheet and brush with more milk or beaten egg. Repeat with the remaining dough and filling to make four calzones, then bake for 15-20 mins until golden. Leave to cool slightly and serve at room temperature.

QUICK PEPPERONI CALZONES

Steps:

• Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

SAUSAGE CALZONE

Steps:

• Heat oven to 375ºF.
• Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
• Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
• Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
• Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.