Wednesday, February 29, 2012

Italian Supreme Calzone

Simply delicious, easy to make, and a winner in our house!

Pizza dough (homemade or store bought such as 1 can of Pillsbury refrigerated classic pizza crust)
Pizza sauce (see recipe below- so yummy and spicy!!!!)
2 links turkey sausage, removed from casings (I used sweet)
½ medium yellow onion, chopped
½ green pepper, chopped
sliced mushrooms, chopped
sliced black olives
15 slices turkey pepperoni, chopped
shredded Gouda cheese (new item in cheese section) or Mozzarella
olive oil and Italian seasoning

Preheat the oven to 450° F (if using homemade dough) or to 425 ° F as indicated on the package of store bought dough.  Lightly coat a baking sheet with cooking spray then roll the pizza dough into a long rectangle.  

First, in a skillet over medium-high heat, crumble the sausage and cook until browned. Transfer to a medium bowl. Return the skillet to the heat and add the chopped onion and green pepper. Saute. Mix in the slices mushrooms and saute a few minutes more. Transfer the veggie mixture to the bowl with the sausage. Toss in sliced black olives and the chopped turkey pepperoni.  

Then, make the pizza sauce as follows:
For the pizza sauce:
14.5 oz. can petite diced tomatoes, undrained
1.5 tbsp olive oil
½  tbsp dried basil
½ tsp dried oregano
¼  tsp dried marjoram
1 tsp crushed red pepper flakes
¼ tsp. salt
2 cloves of garlic, finely minced

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes.
Next, spread the pizza sauce on one half of the dough. Top with the beef/veggie mixture. Add the cheese. Fold the dough over on top of the cheese and filling, pinching the free edges of dough together to seal. Brush the top of the calzone with  olive oil and sprinkle with Italian seasoning. Transfer to the oven and bake until browned, about 12-15 minutes.

**Note: Filling and Sauce makes enough for 2 Calzones! I would not cut the recipe in half, rather, just refrigerate the extras in separate containers for the following week's lunch.

Source: adapted from AnniesEats
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