Sausage, Fennel, and Provolone Calzones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add a tossed green salad to these calzones for a complete meal. Ingredients:
4 ounces sweet italian sausage |
2 cups thinly sliced fennel bulb (about 1 medium bulb) |
1 1/2 cups sliced red bell pepper |
1 cup vertically sliced onion |
all-purpose pizza dough |
1 large egg |
1 tablespoon water |
3/4 cup (3 ounces) grated sharp provolone cheese |
1 tablespoon yellow cornmeal |
Directions:
1. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.
2. Preheat oven to 450°.
3. Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.
4. Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with reserved egg mixture. Bake at 450° for 12 minutes or until golden brown.
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