Sunday, October 17, 2010

Wednesday, October 6, 2010

Sausage & Pepper Calzones

Hello!  Yes, I am still alive!  I'm sure you were wondering!  The fact is, I am on a journey right now to lose some weight.  No, I haven't stopped cooking and I have been busy trying to balance recipes that taste delicious without being incredibly high in calories.  I have a family that needs to love what I am making too.  I am not a big fan on fat-free rubber tasting frankenfoods, so you aren't going to see me go in that direction, so don't be afraid. For me, if my family isn't satisfied with with what I make, it isn't going on here.  Please trust me when I say these Calzones fit EVERY requirement.  Diet or no diet, I would eat these again and again.  I made them for dinner 2 nights ago and had them for lunch yesterday and today.

If you don't have time to do make the dough and let it rise, just use the refrigerated pizza dough like I used in this calzone recipe .  The chicken apple sausage is SO yummy though, you must try it.  Even my picky 11 year old loved the flavor.  The only change I plan on making for next time is to use an egg wash on the calzones before putting them in the oven so that they brown up a little better.

Sausage & Pepper Calzones


2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
3/4 teaspoon kosher salt
Cooking spray

1 teaspoon olive oil
2 cups thinly sliced red bell pepper (about 2)
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage (such as Gerhard's or Sam's club Members Mark brand which is what I used), cut into 1/4-inch slices
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

Preheat oven to 450°.

To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.

Source: Lightly Adapted from Cooking Light

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.1
  • Total Fat: 12.5 g
  • Cholesterol: 47.1 mg
  • Sodium: 977.0 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.8 g


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