Grilled Pepper, Onion, and Sausage Calzones

So D and I saw this recipe. We thought we would make a few changes to it. It turns out, we pretty much have the same title to the recipe and that's about it. The ingredient list is right, but the portions in the directions might be a little off (the time and oven temp are correct). It is a calzone. It is good. Messiness is entitled. The original recipe is at the bottom.

Grilled Pepper, Onion, and Sausage Calzones

Nutritional Info

• Fat: 23.7g
• Carbohydrates: 81.8g
• Calories: 644.5
• Protein: 28.2g
• Fiber: 6.1g
  

Ingredients

* 1 Tube Pillsbury Classic Pizza Crust
* 1/2 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
* 1 red bell pepper, quartered
* 5 Garlic Cloves, minced
* Cooking spray
* 1/2 pound hot Italian sausage links
* 2 TSBP Basil
* 2.5 ounces shredded part-skim mozzarella cheese
* 1 cups Pizza Sauce, divided

Directions

1. Prepare grill to medium-high heat.

2. Coat onion slices, garlic and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.

3. Preheat oven to 425°

4. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Throw some basil on it. Fold other half of dough over filling; press edges together with a fork to seal.

5. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 425° for 12 minutes or until golden brown. Remove from oven; let stand 5 minutes. Serve with any remaining Pizza Sauce.


Number of Servings: 3

Original Recipe
Grilled Pepper, Onion, and Sausage Calzones

Use sweet turkey Italian sausage for sensitive palates. Serve with a spinach salad to use greens left after making the pizza on page 94.

1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
113/ cup (about 5 ounces) shredded part-skim mozzarella cheese

1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Prepare grill to medium-high heat.

3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.

4. Preheat oven to 500°

5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.

6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.

Yield: 8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)

CALORIES 398 ; FAT 13.6g (sat 4.4g,mono 5.7g,poly 2.2g); CHOLESTEROL 44mg; CALCIUM 186mg; CARBOHYDRATE 48g; SODIUM 759mg; PROTEIN 21.5g; FIBER 4.3g; IRON 3.8mg

Cooking Light, JULY 2009