Italian Sausage Side-by-Side Calzones
With a clever technique to fill and make two calzones at the same time, preparing this main-dish meal will be almost as much fun as eating it!
- 1/2 cup (125 mL) chopped onion
- 1 lb (500 g) hot turkey Italian sausage (about 4 links)
- 1/2 cup (125 mL) diced green bell pepper
- 1/2 cup (125 mL) pitted ripe olives, sliced
- 1 can (8 oz/250 mL) pizza sauce
- 1 garlic clove, pressed
- 2 pkg (13.8 oz/283 g) each refrigerated pizza crust
- 1 cup (4 oz/125 g) shredded mozzarella cheese
- 1 tbsp (15 mL) olive oil
- 1/4 cup (1 oz/30 g) grated fresh Parmesan cheese (50 mL)
Preheat oven to 400°F. Chop onion using Food Chopper. Remove and discard casings from sausage. Cook sausage and onion in (12-in.) Skillet over medium-high heat 8-10 minutes or until sausage is lightly browned and no longer pink, breaking into crumbles. Drain and set aside.
Dice bell pepper using Chef's Knife. Slice olives using Egg Slicer Plus®. In Classic Batter Bowl, combine sausage mixture, bell pepper, olives, pizza sauce and garlic pressed with Garlic Press; mix well.
Lightly flour Rectangle Stone. Unroll one package of pizza crust across baking stone. Gently stretch dough into a 10 x 14-inch rectangle. Sprinkle mozzarella cheese over dough to form two lengthwise rows, leaving a 2-inch separation between rows down center and a 1-inch border around outside edges. Using Large Scoop, scoop filling mixture evenly over both rows of cheese. Unroll second package of pizza crust and carefully place over first crust. Match edges of dough around edges; press to seal around edges and down center.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 150, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 8 g, Sodium 470 mg, Fiber less than 1 g
To remove casings from sausage, cut a lengthwise slit down one side of each link using the Utility Knife.