Description
A recipe for Sausage-Pepper Calzones

Ingredients

• Dough
  
• 2 to 2 1/4 cups Pillsbury Best All-Purpose Flour
  
• 1/4 cup cornmeal
  
• 1 envelope Fleischmann's RapidRise Yeast*
  
• 3/4 teaspoon salt
  
• 1 cup very warm water(120° to 130°F)
  
• 1 tablespoon olive oil
  
• Sausage-Pepper Filling
  
• 1 package Jimmy Dean Fresh Sausage
  
• 1 1/2 cups sliced bell pepper
  
• 1 medium onion, sliced
  
• 2 cloves garlic, minced
  
• 1 1/2 cups shredded Wisconsin Mozzarella Cheese
  
• 1 cup shredded Wisconsin Provolone Cheese
  
• Olive oil
  
• 1 teaspoon crushed red pepper (optional)

Preparation
In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir in water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces; roll each to 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. Brush top with olive oil. If desired sprinkle with crushed red pepper.

Bake at 400°F for 20 to 25 minutes or until done. Serve warm.

Sausage-Pepper Filling: In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bellpepper, onion and garlic; cook until tender, about 5 to 10 minutes, stirring frequently. Let cool. Stir in cheeses.

Nutrition
no information available

Serves
Makes 6 calzones

Variations
*To substitute Fleischmann's Active Dry Yeast, dissolve 1 envelope in 1/4 cup warm water (100° to 110°F) with 1 teaspoon sugar. Proceed with recipe as directed, reducing the amounts of water and sugar used for dissolving yeast, accordingly.