Sausage Mushroom Calzone
Servings: 4
Ingredients:
| 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 | 2087 mg |
| % RDI: | - |
| calcium | 36% |
| iron | 36% |
| vit A | 21% |
| vit C | 37% |
| folate | 28% |
-
3 italian sausages
1 onion, chopped
2 cloves garlic, minced
1-1/2 cups (375 mL) sliced mushrooms
1/2 tsp (2 mL) each dried oregano and basil
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) tomato sauce
1/2 cup (125 mL) diced sweet green pepper
1 lb (500 g) pizza dough
1-1/2 cups (375 mL) shredded provolone or mozzarella cheese
1 tbsp (15 mL) all-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.
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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