Best Sausage Pepper Mozzarella Calzones Recipes

SAUSAGE CALZONES

Sausage Calzones image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 calzones

Number Of Ingredients 20

Ingredients

1 1/3 pounds raw Italian sweet sausage, casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra, for knots
1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
A few grinds black pepper
2 tablespoons chopped pimento
2 (10-ounce) tubes prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Steps:

Preheat oven to 425 F.
Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
Yield: 4 servings

SAUSAGE-ROASTED PEPPER CALZONE

Sausage-Roasted Pepper Calzone image

Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 11

Ingredients

2 cups store-bought strained tomatoes with basil (passata)
2 small cloves garlic, grated
2 teaspoons plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Crushed red pepper flakes (optional)
2 bell peppers, preferably yellow and red
12 ounces sweet Italian sausage, casings removed, crumbled
1 medium sweet onion, diced
Martha's Pizza Dough
All-purpose flour, for dusting
8 ounces fresh mozzarella, torn

Steps:

Heat oven to 500 degrees, with a pizza stone placed on the lowest rack, for at least 30 minutes. Place parchment paper on a pizza peel.
Mix tomatoes, garlic, and 2 teaspoons olive oil in a medium bowl until well combined; season with salt and black pepper, and red pepper flakes.
Cook peppers over an open flame (on the stove or a grill) until skin is blistered and charred, 8 to 10 minutes. Transfer to a large bowl and cover tightly with plastic wrap; let steam 10 minutes. Once peppers are cool enough to touch, rub skin off using a paper towel. Remove stems and seeds; dice peppers.
Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a plate.
Add remaining tablespoon oil and onion to pan. Cook, stirring up brown bits, until golden, about 3 minutes. Return sausage to pan along with roasted peppers and tomato sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and more crushed red pepper flakes, if desired.
On a lightly floured work surface, roll each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter, with the edges of the dough slightly thinner than the center.
Place one-quarter of the filling on half of each round. Top with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place 2 calzones on prepared pizza peel and transfer to pizza stone along with parchment paper. Bake until dough is puffed and golden, and filling is hot, 10 to 15 minutes. Repeat with remaining 2 calzones. Serve immediately.