Just like the sandwich at the field days, but not. Foodie Friday sausage, pepper and onions in a calzone.

Sausage, Pepper and Onion Calzone (Prep. time 40 minutes.  Recipe is for a single calzone)

1 mild or spicy Italian sausage link

¼ green bell pepper sliced

½ yellow onion sliced

1/3 package of raw pizza dough (at room temperature)

½ C. ricotta cheese

1/3 C. mozzarella cheese grated or sliced

1 tb. olive oil

“bench flour”

Preheat oven to 400.  Split the sausage link in half.  Heat the olive oil in a large pan and saute the vegetables until they start to become tender. Push them to the side of the pan.  Place the sausage in the pan, cut side down and cook about 3 minutes. Turn and cook the other side another 3 minutes.  Set everything aside to cool.  Dust the work surface with flour and roll the pizza in a circle or oval. Spread ricotta cheese on half.  Top the ricotta with the sausage, onion and pepper and the mozzarella cheese.  Fold the opposite side over and firmly pinch the edges of the dough.  Crimping with a fork also helps seal the calzone so the cheese doesn’t melt out.  Bake for about 20 minutes until brown and the calzone sounds kind of hollow when tapped.

Serve with a choice of marinara or mustard as you would use in a regular sausage sandwich at the field days.




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