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Saturday, March 5, 2011

Grilled Pepper, Onion, and Sausage Calzones

Yield: 8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Serve Suggestions: Salad
Source: Cooking Light
  • 1  prepared pizza dough
  • 1  Vidalia or other sweet onion, cut into 1/2-inch-thick slices 
  • 1  red bell pepper, quartered
  • 1  yellow bell pepper, quartered
  • Cooking spray
  • 1  pound  hot Italian turkey sausage links
  • 1 3/4  cups pizza sauce (Tip: I use leftover spaghetti sauce that I've frozen)
  • 1 1/3  cup 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. 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.
  3. Preheat oven to 500°
  4. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
  5. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
Note: I've modified the recipe with using a prepared pizza crust to save time. 

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