Ingredients:
2 packages refrigerated pizza dough
6 Tbs. olive oil
7 oz. mild Italian sausage
1/4 yellow onion, sliced
1 large red bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 tsp. minced fresh oregano
3 oz. ricotta cheese
12 oz. mozzarella cheese, grated
6 Tbs. tomato sauce
6 Tbs. grated Parmigiano-Reggiano cheese
Directions:
Place a pizza stone on the middle rack of an oven and preheat the oven to 400ºF. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
In a 10-inch fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the sausage, breaking it into small chunks, and cook until browned and cooked through, about 8 minutes. Drain on paper towels.
Wipe out the pan, set over medium heat and warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 2 minutes, then add the bell pepper and garlic. Cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 15 minutes. Transfer the vegetables to a large bowl, add the sausage, oregano, ricotta, mozzarella and tomato sauce and stir to combine.
Fold the dough over the filling and pinch the edges to seal.
Brush the tops of the calzones with the oil, then dust each with 1 Tbs. Parmigiano-Reggiano cheese.
Then carefully slide them onto the preheated pizza stone and bake for 12 to 15 minutes. Remove the calzones from the oven and let cool for 5 minutes before serving.
Tip
If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again.
excerpted and adapted Williams-Sonoma Kitchen.
