I actually found this recipe while flipping through the latest Williams-Sonoma catalogue. They had it paired with a really dumb looking calzone maker, that seemed like no one should ever spend 30 dollars to purchase, but hey, the recipe looked good! And it was! The original recipe calls for you to make your own dough, and while I am sure that would have been even more delicious, I was making this on a school night when I was particularly exhausted…truth be told, Mike did most of the work as I was just that tired! He chopped and sautéed, and I rolled out the dough and filled them. What a team we make, huh?! When you aren’t making your own dough, this recipe is really quite simple and doesn’t take too long at all! Here is how I made it:
Sausage and Red Pepper Calzones (based on a recipe from Williams-Sonoma)
1 tbs olive oil + 1/2 tbs for brushing over tops
pizza dough (either get it from the pizza parlor or grocery store, or just use the Pillsbury stuff)
7 oz. mild italian sausage, removed from casing if that’s the kind you could find
1/4 yellow onion, sliced or chopped
1 large red bell pepper, thinly sliced or chopped
2 garlic cloves, minced
1 tsp. fresh oregano
3 oz. ricotta cheese
12. oz mozzarella, grated (this is what the recipe calls for, but we used less, 12 oz is a LOT o’ cheese!)
6 tbs. tomato sauce (the kind from a jar works well)
flour for dusting
6 tbs. parmigiano-reggiano cheese
Preheat oven to 475 degrees.
In a small frying pan over medium heat, warm the olive oil. Add the sausage, breaking it into small chunks and cook until browned and cooked through, about 8 minutes. Drain on paper towels. Drain excess fat from pan.
Add the onion and cook, stirring occasionally, for two minutes, then add the bell pepper and garlic. Cook, stirring occasionally, until the veggies are tender and starting to brown. Transfer the veggies to a large bowl, add the sausage, oregano, ricotta and mozzarella and sauce, and combine.
Take your dough and place it on a lightly floured surface. Using your hands, carefully stretch the dough out until it is roughly a rectangle the size of your baking sheet. Cut the dough into equal rectangles.
Fill each rectangle on one half with the sausage filling. Pinch the calzone closed all around and place on a greased baking sheet. Brush the tops of each calzone with oil and sprinkle with some Parmigiano cheese. Bake for 10-15 minutes at 475 degrees. Keep checking often as they can go from looking sad to overdone really fast!