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Sausage Calzones Recipe. this link is to an external site that may or may not meet accessibility guidelines. These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Brown sausage in a small skillet in a drizzle of olive oil.

Alright, don’t linger, let’s practice this sausage calzones formula with 25 elements which are surely easy to have, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Sausage Calzones:

1. Provide Calzone Dough:
2. Give 1 tbsp. of instant dry yeast
3. Prepare 1 tbsp. - brown sugar
4. Provide 1 tsp. salt
5. Give 1 1/3 cup - warm water
6. Give 2 tbsp. - olive oil
7. Make ready 3 cups for all purpose flour + more as needed
8. Provide of Sausage Filling:
9. Get 1 tbsp. - olive oil
10. Need 1 lb. of ground italian sausage
11. Need 1 for green bell pepper, diced
12. Require 1 - red bell pepper, diced
13. Require 1/2 - red onion, diced
14. Make ready 2 cloves for garlic, minced
15. You need 1/4 tsp. each salt, pepper, dried basil
16. Take 1 cup - freshly shredded mozzarella cheese
17. Get 1 cup of freshly shredded white cheddar cheese
18. Give 1 of large egg, beaten
19. Provide of Marinara Dipping Sauce:
20. Provide 1 tbsp. for olive oil
21. Prepare 1 clove for garlic, minced
22. You need 1 can (16 oz.) for unsalted tomato sauce
23. Need 1 tsp. for dried basil
24. Take 1/2 tsp. brown sugar
25. Get 1/4 tsp. - each pepper, salt, onion powder

This Sausage and Cheese Calzone has a made-from-scratch dough that's stuffed with flavorful sausage and cheese for a delicious dinner that is sure to please. This recipe is sponsored by Jimmy. Use refrigerated dough to make our Sausage Calzone in a snap. This Sausage Calzone is so easy to make, you'll wonder why you waited so long to try!

Sausage Calzones start cooking:

1. In the bowl of a stand mixer fitted with a dough hook attachment, place the yeast, brown sugar, salt, water, oil and 3 cups of flour. Set the speed to low and let it go until the dough starts to come together. Continue to let it knead until the dough forms a soft ball that pulls away from the sides of the bowl. It should be tacky, but shouldn't really stick to the skin. Add in more flour if you need to, to get it to that point in 1/4 cup increments. I usually end up using close to 3 3/4 cups.
2. Place the dough into a lightly greased bowl and place a clean towel over it. Let it rise for 1 hour, until double in size. About halfway through rise time, go ahead and start the marinara sauce and the sausage filling. For the marinara, get the oil heating over medium heat in a small pot. Once it's hot, add the garlic and cook until just fragrant. Then stir in the tomato sauce, brown sugar and seasonings. Once it begins to bubble, lower the heat and let it gently simmer until calzones are done.
3. For the sausage filling, heat the oil over medium heat. Once it's hot, add the sausage and cook, breaking it up as you go, until it is browned throughout. Then add the peppers and onion and cook until they have softened up a bit. Add the garlic and seasonings and cook just another couple of minutes before removing the pan from the heat and setting it aside. Preheat the oven to 400°F and line a large pan with parchment paper.
4. Once the dough is done rising, turn it out onto a large table or counter. Seperate it into 4 equal sized balls. One at a time, roll each ball out into a 12" circle. Once it's rolled out, place 1/4 of the sausage mix into one side of the circle, leaving room along the edges. Then sprinkle 1/4 cup each of white cheddar and mozzarella over the meat. Stretch the other side of the dough circle over the meat and cheese and pinch the two sides closed. Then fold and tuck the ends firmly together.
5. Repeat with each of the dough balls. Place all calzones on the prepared baking pan and use a sharp knife to cut 3 slits in each calzone. Then brush the beaten egg all over each one. Bake for 15-20 minutes, until they are golden brown. Then remove the marinara from the heat. Let the calzone sit for just a few minutes before serving.

In this healthier calzone recipe, we use lean chicken sausage to keep fat in check and add nutrient-rich spinach to bulk up the filling without adding calories. Serve with marinara sauce for dipping. Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add spinach, cheeses, parsley& pepper; mix well. Calzones are traditional Italian stuffed breads.

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