Sausage & Pepper Calzones

Sausage & Pepper Calzones




Prep Time: 25 Min
Cook Time: 25 Min

​Yields: 4 Calzones

WHAT YOU NEED

• 737g Frozen Pizza Dough, thawed to room temp
• 1 Red Onion, halved & sliced
• 1 Bell Pepper, cut into thin strips
• 2 Beyond Meat Hot Italian Sausages (Or your fav plant-based sausage)
• 2 C Pizza Mozzarella, shredded
• 227g Button Mushrooms, sliced
• Pizza Sauce (See recipe link below)
• joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/
  
• 1 Large Egg
• Grana Padano
• Italian Seasoning

NOTES: I also tried the calzones with diced peppers and onions. I preferred the strips but you could totally dice up your veg instead!
​Also, fry up additional sausages if you're looking for a "meat lovers" style. I was happy with just 3 - 4 pieces each!

DIRECTIONS

• Begin heating a medium sized skillet set to medium heat. Add the sausages to the pan and fry them on each side for a couple of minutes until nice and brown. Remove the sausages and place them on a paper towel lined plate. Add a drizzle of EVOO & the sliced mushrooms to the pan, and season them with sea salt. Cook until they are nice and brown and liquid has cooked out. Remove pan from heat and transfer mushrooms to a bowl until assembly.
• Preheat oven to 425 F
• Flour a work surface as well as your hands and drop the dough on to the surface. Cut the dough in to 4 equal sized portions. Take a rolling pin and roll out each portion to approximately 1/4" thick ( a little thicker is fine). Add more flour to the pin / surface as needed to keep the dough from sticking.

• Start by spooning some of the prepared pizza sauce on on side of the calzones. Next, add about 1/2 C of the pizza mozzarella followed by slicing the sausages and adding 3 - 4 slices to each calzone. Top with sliced onions, peppers, and cooked mushrooms. Fold the opposite side of the dough over the fillings to meet the opposite edge. Use a pizza cutter to trim excess dough and then take a fork and press it along the edge to crimp / seal the calzones.
• Refrigerate any remaining toppings / pizza sauce.
• Transfer the calzones to a parchment lined baking sheet. Give them each a slit or two on the top to allow steam to escape while cooking.
• Whisk together the egg and a splash of cold water, and brush each of the calzones with the egg wash. Sprinkle each one with Italian Seasoning and grate grana padano over each calzone.
• Bake for 15ish minutes until gloriously golden brown and fully cooked. Remove from oven and set on to a wire cooling rack.
• Serve with reserved pizza sauce and ENJOY!

HAPPY VEG