Sausage and Mushroom Calzones, Take 2
February 7, 2010 – 6:02 pmThis is another iteration on calzones. This time I cut up some Isernio’s Chicken Italian Sausage links into rounds for the protein. These were great, and we both thought that with a can of diced tomatoes instead of the tomato sauce, this would be great on pasta as well. The chicken sausage is a great leaner option.

Sausage and Mushroom Calzones
Serves 2 generously
non-stick cooking spray
1 package chicken Italian sausage links, 12 oz
8 oz mushrooms, sliced
1 small can tomato sauce (8 oz)
1 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
⅛ tsp onion powder
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 pieces. Cook 1-2 minutes, until browned on one side, then flip and brown the other side. Add the mushrooms and water to the skillet and cover. Cook for 2 minutes or until the sausage is cooked through and the mushrooms are tender. Uncover and turn the heat to high to boil off most of the water. Add the tomato sauce, basil, oregano, and onion powder and stir to combine. Turn the heat to low, and let simmer for 2 minutes. Remove from heat and let cool somewhat.
Unroll the pizza dough and divide into four equal pieces. Stretch each piece slightly into a rectangle. Spoon one quarter 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 pieces.
Place the calzones on a baking sheet sprayed with non-stick spray or lined with parchment. Bake for 15 minutes or until golden brown.
One Response to “Sausage and Mushroom Calzones, Take 2”
yum- we made this night before last. sure wish I had the pre made dough. my dough was good but took a lot of time to make.
By mom on Feb 11, 2010