Food Thursday: sausage calzones

I call these calzones because they are baked sandwiches. Other than that, they may not bear much resemblance to what you expect from a calzone. There is no Italian sausage or sauce involved in this recipe. What is involved is a mix of smoked sausage, veggies & cheese all baked together. Yum!

Sausage Calzones
1 tube of refrigerated pizza dough
1 container of ricotta cheese
1 bag of shredded mozzarella
1 tsp minced garlic
1 package of smoked sausage (I like the skinless, turkey variety because it’s low fat)
1 green pepper, thinly sliced
1 medium-sized yellow onion, thinly sliced
1 8oz package of sliced mushrooms
1 TB cooking oil
corn meal

1. Preheat oven to 425.
2. Unroll the pizza dough and cut it into 6 equal portions. Sprinkle your baking sheet with corn starch. Stretch and pull each rectangle so it is larger than your hand and lay it on the baking sheet. Spread two generous tablespoons of ricotta on the bottom of each.

3. Cut your sausage into bite-sized chunks, I usually do a half moon shape. Heat oil in a saute pan and cook the garlic, sausage and veggies for about 10 minutes until the veggies are nice and soft. Put a scoop of the sausage veggie mixture on top of each prepared dough square. Sprinkle with a handful of shredded mozzarella. Now pull opposite corners of the rectangle up to the center and pinch them together so each calzone looks like this:

Bake for 12-15 minutes, until golden brown on top. I recommend a nice salad as the side dish.

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