Sausage and Mushroom Calzones

November 5, 2009 – 6:11 pm

This was a take-off on the chicken and basil calzones of a few weeks ago. This time I used some Italian sausage and mushrooms for the filling. Good stuff!

Sausage and Mushroom Calzones
Serves 2 generously

non-stick cooking spray
1 pound Italian sausage
8 oz mushrooms, sliced
1 small can tomato sauce (8 oz)
½ tsp dried oregano
½ tsp dried basil
⅛ tsp onion powder
2 cloves garlic, pressed
1 (13.8 ounce) can refrigerated pizza crust dough

Preheat oven to 425 degrees F.

Spray a large skillet with non-stick spray. Turn the heat to medium-high and add the sausage. Cook until browned, breaking up into small chunks. Remove the sausage to a bowl, leaving the fat in the pan. Add the mushrooms and cook until wilted down and tender. Turn the heat to low, return the sausage to the skillet, and add the tomato sauce and seasonings. Stir to combine and remove from the heat.

Unroll the pizza dough and divide into two equal pieces. Stretch each piece slightly into a rectangle. Spoon half of the filling onto one of the dough rectangles and fold the dough over the top. Pinch the edges together, folding inwards, to seal the calzone. Repeat with the other dough piece.

Place the calzones on a baking sheet sprayed with non-stick spray or lined with parchment. Bake for 15 minutes or until golden brown.

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