Sausage and Pepper Calzones

Categories: Cooking Light, Italian, calzone, sausage

Ingredients

• Dough:
• 2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
• 1 cup warm water (100° to 110°)
• 1 package dry yeast (about 2 1/4 teaspoons)
• Dash of sugar
• 1 tablespoon extravirgin olive oil
• 3/4 teaspoon kosher salt
• Cooking spray
• Filling:
• 1 teaspoon olive oil
• 2 cups thinly sliced red bell pepper (about 2)
• 1 cup chopped onion (about 1)
• 2 garlic cloves, minced
• 1 pound chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 cup no-salt-added tomato sauce
• 1/4 cup 2% low-fat cottage cheese
• 2 tablespoons grated fresh Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper

Directions

1. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

3. To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.

4. Preheat oven to 450°.

5. Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.

6. Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.

7. Preheat oven to 450°.

8. To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.

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