Calzone

• porzioni: 4 servings
• tempo totale: 34 minutes

Ingredienti

1 recipe pizza dough (or store bought)

8 ounces sweet Italian Sausage (casings removed)

1 green bell pepper (diced)

1/2 red onion (diced)

24 slices pepperoni

1 cup mozzarella cheese (shredded)

3/4 cup ricotta cheese

1/2 cup sliced olives

1 egg + 1 tablespoon water

1 1/2 tablespoons Parmesan cheese

Italian Seasoning

salt & pepper

Istruzioni

Place a pizza stone (if don't have one you'll use a pan later on) in the bottom third of the oven and preheat oven to 450 degrees F.

In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain.

Section off 1/4 of the pizza dough. Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper. Spread about 3 tablespoons ricotta cheese onto half of the circle, leaving a 1 inch border.

Spoon on 1/4 of the sausage filling over the ricotta, sprinkle with a little cheese, layer on the pepperoni, more cheese, and some sliced olives.

Fold over the pizza dough so the curved edges line up and make a semicircle. Pinch the edges together to seal. Repeat with remaining dough.

Cut 3 slits into the top of each calzone to allow steam to escape.

Brush the egg wash all over the dough. Sprinkle with Parmesan cheese and Italian seasoning.

With the parchment paper underneath, transfer each Calzone to the stone in the oven (I like to use a pizza peel or plate) OR place on a large baking sheet, cut off any parchment that hangs over and then into the oven.

Bake for 12-14 minutes or until golden brown. Rest 10 minutes. Cut in half and serve with marinara sauce for dipping.

Nutrizione

• Calorie: 719 kcal
• Grassi Totali: 42 g
• Grassi Saturi: 17 g
• Colesterolo: 144 mg
• Sodio: 1857 mg
• Carboidrati Totali: 52 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 8 g
• Proteine: 32 g