Recipe
Author
Hy-Vee Test Kitchen
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Description
Make these calzones even spicier by adding red pepper flakes to the sauce. For an easier crust, pick up a package of Hy-Vee Pizza Crust Mix.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Dough for Chewy Pizza Crust | ||
| 1 (8 oz) pkg Hy-Vee Italian-blend shredded cheese, divided | ||
| 1 lbs. bulk Italian sausage | ||
| 1 c. chopped onion | ||
| 1 c. chopped red and/or green pepper | ||
| 1 (4 oz) can Hy-Vee mushroom stems and pieces, drained | ||
| ⅓ c. Hy-Vee pizza sauce | ||
| Additional pizza sauce, optional |
Directions
- Prepare dough for Chewy Pizza Crust and allow to rise. Punch down dough. Divide into 6 equal parts for small calzones or 2 equal parts for large calzones. Cover and let rest 10 minutes.
- Remove 2 tablespoons cheese from package and set aside.
- Cook sausage in a medium skillet. Remove from heat and drain. Stir in onion, peppers, mushrooms and pizza sauce. Stir in remaining cheese.
- Preheat oven to 450 degrees. Uncover one portion of dough, sprinkle very lightly with flour and roll into a 7-inch circle for a small calzone or a 12-inch circle for a large calzone. Position dough on calzone press. For a small calzone, place a heaping 1/2 cup sausage filling on half of dough. For a large calzone, use 2 cups filling. Close press firmly to seal. Transfer calzone to a baking sheet. Repeat with remaining dough and filling.
- Bake until golden, 17 to 20 minutes for small calzones or about 25 minutes for large. Sprinkle with reserved cheese during the last 3 minutes of baking. If desired, serve with additional pizza sauce for dipping.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 50mg
- Sodium: 1160mg
- Total Carbohydrates: 70g
- Protein: 28g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 25%
0%
Calcium 30%
Recipe Source:
Hy-Vee Seasons Fall 2012.