Best Sausage Pepper Calzones Recipes

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.

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.

QUICK SAUSAGE AND BELL PEPPER CALZONES

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.

SAUSAGE, PEPPER & MOZZARELLA CALZONES

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in sherry, 1 teaspoon each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf of dough into six portions. Roll each into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary., Spread 1 tablespoon pizza sauce over half of each circle to within 1/2 in. of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edge with a fork to seal. 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., Meanwhile, preheat oven to 400°. In a small bowl, whisk egg and water; brush over calzones. Bake 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375° oven until heated through.

SAUSAGE AND RED PEPPER CALZONES

Steps:

• In a small bowl, stir together the yeast, sugar and warm water. Let stand for 5 min. Combine in food processor, 2 C bread flour, salt and yeast mixture. Slowly drizzle in 1 T. of olive oil and process for about 3 min. The dough should come together into a large ball and pull away from the sides of the bowl; Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temp until the dough is doubled in size, about 1 hour. Place a pizza stone on middle rack of an oven and preheat to 500ºF. In a 10" fry pan over med heat, warm 1 T olive oil. Add sausage, and cook until browned, about 8 min. Drain on paper towels. Wipe out the pan, set over med heat and warm 1 T olive oil. Add onion and cook, stirring occasionally, for 2 min, then add bell pepper and garlic. Cook, stirring occasionally, until the veggies are tender and beginning to brown, about 15 min. Transfer veggies to large bowl, add sausage, oregano, ricotta, mozzarella and tomato sauce, stir to combine. Punch down the dough, divide it into 6 equal pieces. Roll each into a ball. Using extra bread flour if the dough is too sticky, roll out 1 ball of dough into an 8" round; use the open calzone mold as a guide (the dough round should be about 1/2" wider than mold). Place dough on the mold. Place 1/3 C filling on one side of the dough, then close the mold, pressing the dough down firmly. Gently remove the calzone from the mold, place on a baking sheet dusted with semolina flour and refrigerate. Repeat to make 5 more calzones. Brush the top of each calzone with 1/2 T olive oil, then dust each with 1 T Parmigiano-Reggiano cheese. Transfer 3 calzones to a pizza peel dusted with semolina flour,bake for 10 to 12 min @ 500F. Remove the calzones from the oven and let cool for 5 min before serving. Repeat with the remaining calzones.

SAUSAGE & RED PEPPER CALZONES

Steps:

• Stir together the yeast, sugar and warm water. Let stand for 5 min. In a food processor, combine the 2 cups bread flour, the salt and yeast mixture. Slowly drizzle in 1 Tbs. of the olive oil and process for about 3 min. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky. Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hr. Place a pizza stone on the middle rack of an oven and preheat the oven to 500ºF. In a fry pan over med, warm 1 Tbs. of the olive oil. Add the sausage, breaking it into small chunks, and cook until browned and cooked through, about 8 min. Drain on paper towels. Wipe out the pan, set over medium heat and warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 2 min, add the bell pepper and garlic. Cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 15 min. Transfer the vegetables to a large bowl, add the sausage, oregano, ricotta, mozzarella and tomato sauce and stir to combine. Punch down the dough, divide it into 6 equal pieces and roll each into a ball. Using extra bread flour if the dough is too sticky, roll out 1 ball of dough into an 8-in round. Place the dough on the mold. Place 1/3 cup filling on one side of the dough, fold pressing the dough down firmly. Place on a baking sheet dusted with semolina flour and refrigerate. Repeat to make 5 more calzones. Brush the top of each calzone with 1/2 Tbs. olive oil, then dust each with 1 Tbs. Parmigiano-Reggiano cheese. Transfer 3 calzones to a pizza peel dusted with semolina flour, then carefully slide them onto the preheated pizza stone and bake for 10 to 12 minutes. Remove the calzones from the oven and let cool for 5 minutes before serving. Repeat with the remaining calzones.