Italian Sausage Calzone
1 pound bulk Italian sausage
1 cup assorted toppings, such as
sliced jalapeños, olives or
mushrooms, fresh spinach,
roasted yellow peppers, hot
pepper rings and sautéed onions
Nonstick cooking spray
1 13.8-ounce can refrigerated pizza
1 cup shredded four-cheese
1 32-ounce jar Classico* Tomato &
Basil Pasta Sauce, divided
1 tablespoon milk
2 tablespoons grated Parmesan cheese
Preheat oven to 400°F.
In a large skillet, cook sausage over medium heat for 8-10 minutes, or until
browned and cooked through. Stir in toppings and remove from the heat.
Coat a baking sheet with cooking spray. Unroll pizza dough onto the baking sheet
and carefully stretch to form a circle. Layer the sausage mixture and shredded
cheese on one-half of the crust, leaving a 1-inch border. Add half of the pasta
sauce, reserving half for dipping. Gently fold the crust over the filling. Seal the
edges by crimping with fingertips or pressing with a fork. Cut 2 to 3 slits on top.
Brush with milk and sprinkle with Parmesan.
Bake for 20-25 minutes, or until the crust is golden brown. Let stand for 5 minutes.
Serve with the reserved pasta sauce. Makes 4-6 servings.
Tips: This can be prepared in advance, covered and refrigerated. When you’re
ready to serve, brush with milk, sprinkle with Parmesan and bake. To spice it up,
sprinkle sausage with red pepper flakes. For the meat-lover’s version, substitute
sliced pepperoni and ham for the toppings.
Brands may vary by region; substitute a similar product.