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Quick Sausage and Bell Pepper Calzones

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (11.3 ounce) can refrigerated dinner rolls, at room temperature
  • Cornmeal for rolling
  • 1 pound spicy Italian sausage, removed from its casing
  • Olive oil, for sauteing, if necessary
  • 1 medium onion, finely chopped
  • 1/2 large yellow bell pepper, cored and seeded, cut into small dice
  • 1/2 large red bell pepper, cored and seeded, cut into small dice
  • 2 large garlic cloves, minced
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley (optional)
  • Olive oil, for brushing
  • Your favorite marinara-style pasta sauce

DIRECTIONS

  1. Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  2. Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its raw color, about 5 minutes. Depending on the amount of fat in the pan, drain or add oil to equal about 2 Tbs. Add onion and peppers; saute until tender, about 5 minutes. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and optional parsley.
  3. Adjust oven rack to center position and heat oven to 450 degrees.
  4. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
  5. Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

FOOTNOTES


REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2006 by skipper11
This recipe is great, but it is certainly not quick. The filling is no problem, but rolling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by HOLLYBOP
These were delicious! I will make them again. I used pizza dough instead of rolls and I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2006 by KTCKNJ
These were AWESOME! Flavor was wonderful. I used refrigerated pizza crust as recommended by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by LINDA MCLEAN
You can't go wrong with this great little appetizer. We had a "calzone making" get together... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2006 by MISS MOMMIE
These were time consuming, but worth the time spent. They were very flavorful. I will try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2006 by Esmee
These were really good and fairly easy (a bit time consuming becuase I made 30 of them in one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2006 by Ann
The taste is really wonderful, but be aware that it's really quite time consuming and tedious... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2006 by KEATTA
Yummy. It was good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2007 by SELENEJC
I followed the recipe with a few minor modifications. I used Pillsbury Pizza Dough. I wanted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by Vero