Sausage Mushroom Calzone

By The Canadian Living Test Kitchen

Tested till perfect

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Sausage Mushroom Calzone

Sausage Mushroom Calzone
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 673
pro 33 g
total fat 29 g
sat. fat 13 g
carb 69 g
fibre 4 g
chol 69 mg
sodium 2,087 mg
% RDI: -
calcium 36
iron 36
vit A 21
vit C 37
folate 28
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3 3Italian sausageItalian sausages
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1-1/2 cups 1-1/2cupssliced mushroommushrooms
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspdried basil
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1-1/2 cups 1-1/2cupstomato sauce
  • 1/2 cup 1/2cupdiced sweet green peppersweet green peppers
  • 1 lb 1lbpizza dough
  • 1-1/2 cups 1-1/2cupsshredded provolone cheese or mozzarella cheese
  • 1 tbsp 1tbspall-purpose flour

Preparation

Remove casings from sausage. In non-stick skillet, saut?ausage over medium-high heat, until no longer pink, 5 minutes. Drain fat. Add onion, garlic, mushrooms, oregano, basil, salt and pepper; saut?or 5 minutes. Stir in tomato sauce and green pepper; simmer for 5 minutes. Let cool.

On floured surface, roll out dough into 8-inch (20 cm) rounds. Spoon about 3/4 cup (175 mL) filling over half of each; sprinkle with cheese. Fold dough over, gently pulling to cover filling; pinch to seal.

Place on greased baking sheet; cut slits on tops. Dust with flour. Bake in 425°F (220°C) oven until golden, 20 minutes.

Source : Canadian Living Magazine: January 2005

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