Grilled Pepper, Onion, and Sausage Calzones

DHalaby73

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

Ingredients
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

Preparation
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


Amount per serving
Calories: 398
Fat: 13.6g
Saturated fat: 4.4g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 2.2g
Protein: 21.5g
Carbohydrate: 48g
Fiber: 4.3g
Cholesterol: 44mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 186mg

EmilyJ1979

bump, sounds delish, thanks