Tested till perfect Sausage Mushroom Calzone
Sausage Mushroom Calzone
Photography by Matthew Kimura

Sausage Mushroom Calzone

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 673 pro 33g total fat 29g sat. fat 13g
carb 69g fibre 4g chol 69mg sodium 2,087mg

% RDI:

calcium 36 iron 36 vit A 21 vit C 37
folate 28
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