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Sunday, January 2, 2011

Grilled Pepper, Onion, and Sausage Calzones

Yield: 8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Serving Suggestions: Salad
Source: Cooking Light
  • 2 cans (13.8 oz each) refrigerated classic pizza crust
  • 1  Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
  • 1  red bell pepper, quartered
  • 1  yellow bell pepper, quartered
  • Cooking spray
  • 1  pound  hot Italian turkey sausage links
  • 1 3/4  cups  plus 3 tablespoons Pizza Sauce, divided
  • 1 1/3  cup  (about 5 ounces) shredded part-skim mozzarella cheese

  1. Prepare grill to medium-high heat.
  2. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. 
  3. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices. 
  4. Heat oven to 375°F. Lightly grease 12-inch pizza pan. Unroll 1 can of dough; placing in greased pan. Starting at center, press out dough with hands to edge of pan. Layer ingredients over dough.
  5. Unroll remaining can of dough. Press out dough on work surface to form 12-inch round. Fold dough in half; place over cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape.
  6. Bake 30 to 35 minutes or until crust is deep golden brown. Cut pizza into wedges; serve with warm pizza sauce.

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