Wednesday, July 1, 2009

Grilled Pepper, Onion and Sausage Calzone

What could one possibly use pizza dough for? Well, if you're a traditionalist, you could always make a delicious pizza.

But if you're a bit adventurous that night, you could make some calzones. Or Grilled Pepper, Onion and Sausage Calzones, to be exact. We chose to cook the peppers and sausage in a pan instead of grilling them before making the calzones.

Start by preheating the oven to 500 degrees. Then grill onions and peppers over medium-high heat. When those are done, set aside and do the same thing for the sausages, which should be cut into pieces.

Prepare a surface top with a cutting board, gently coated with flour. Then it's time to take the dough -- we used yesterday's recipe because the dough didn't take long to rise -- and spoon some pizza sauce on it. Then add the sausage, onion and peppers, mozzarella cheese and any seasonings, if you want. Remember: Fill a little bit less than half of the dough.

Now fold the dough over and crimp the sides with a fork. Place two per cookie or other baking sheet, coated with cooking spray.

Cook for 15 minutes.

The recipe makes 4 calzones, and the fresh ones out of the oven were nice and crisp and had some great crunch. The reheated ones were fine, too, and the dough was not excessively chewy.

One thing we both thought could have been improved upon was the size of the onions, peppers and sausages. The sausages, which were cut diagonally, probably could have been taken out of the casing and then used as smaller chunks.

We will probably revisit this at some point with our own mix of ingredients for the calzone.


Lo said...

Gotta love a good calzone. So, would you adjust the size of the filling ingredients for ease of eating? I kinda like things "chunky"...

Dan said...

Yeah, adjusting for ease of eating. I should have made that clearer. If you like it chunky, no adjustments needed.