Sausage Mushroom Calzone
Sausage Mushroom Calzone
Photography by Matthew Kimura
This recipe makes 4 servings
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
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
