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Sausage and Pepper Calzones

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  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings
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Add something flaky to your family's Italian dinner! Savor these yummy calzones made with Pillsbury™ pizza crust, sausages and pepper for this Halloween.

Ingredients

1/2
lb bulk mild Italian pork sausage
1
container (8 oz) tri-color bell pepper (1 1/2 cups)
1 1/2
cups shredded Italian cheese blend (6 oz)
1/4
teaspoon pepper
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
egg, beaten
1
cup marinara sauce, heated

Steps

  • 1 Heat oven to 425°F. In 10-inch skillet, cook sausage and bell pepper mix over medium heat 5 minutes, stirring to crumble pork, until pork is no longer pink. Spoon mixture into medium bowl. Stir in cheese and pepper until blended.
  • 2 Cut dough into 4 rectangles; place on ungreased cookie sheet. Spoon 1/2 cup sausage mixture on half of each rectangle. Fold dough over filling, overlapping about 1 inch. Press edges to seal. Brush tops with egg.
  • 3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve with marinara sauce.
  • 1 Heat oven to 425°F. In 10-inch skillet, cook sausage and bell pepper mix over medium heat 5 minutes, stirring to crumble pork, until pork is no longer pink. Spoon mixture into medium bowl. Stir in cheese and pepper until blended.
  • 2 Cut dough into 4 rectangles; place on ungreased cookie sheet. Spoon 1/2 cup sausage mixture on half of each rectangle. Fold dough over filling, overlapping about 1 inch. Press edges to seal. Brush tops with egg.
  • 3 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve with marinara sauce.

Expert Tips

Use a pizza cutter to cut the dough into rectangles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
% Daily Value
Total Fat
35g
0%
Saturated Fat
14g
0%
Sodium
1720mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
4g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 1/2 Vegetable; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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