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Sweet Pepper and Sausage Calzone

Recipe Image: Sweet Pepper and Sausage Calzone

Fresh pizza dough filled with roasted peppers and onions, Italian sausage, ricotta, mozzarella and Parmesan cheeses folded over and baked to a golden brown. Served with marinara sauce. How do you make a signature pizza? Simple! Top it with RoastWorks roasted peppers and onions, fold it in half, and call it a calzone.

Ingredients

Ingredient Measurement
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Italian sausage, mild, cooked 30.0 oz
Ricotta cheese 44.0 oz
Mozzarella cheese, shredded 12.0 oz
Parmesan cheese, grated 4.0 oz
Pizza dough, thawed 80.0 oz
Olive oil 7.0 fl oz
Parmesan cheese, grated 7.0 tbsp

Instructions

  • Place the RoastWorks Flame-Roasted Peppers & Onions on a sheet pan and heat in a 375°F convection oven for 10 minutes. Remove and set aside.
  • Slice sausage into 1/4" thick half slices and set aside.
  • In a large bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Set aside.
  • Divide pizza dough into 4 oz. portions. Roll each portion into a 1/4" thick circle.
  • For each calzone: Place 1 dough circle on a lightly floured clean surface. Place 3 oz. of cheese mixture over half the dough circle, leaving a 1/2" border around the edges. Add 1.5 oz. cooked sausage slices. Top with 2 oz. Flame-Roasted Peppers & Onions.
  • Fold the uncovered side over the filling and press the edges of the dough together to seal. Brush the dough with 1 tsp. olive oil.
  • Place calzone on pizza screen or oiled sheet pan.
  • Bake in an impinger oven at 475°F for 6 minutes until crust is golden brown and puffy. Alternatively, bake calzones in a 400°F convection oven for 10 minutes.
  • Place calzone on a plate, brush again with 1 tsp. olive oil, sprinkle with 1 tsp. Parmesan cheese, and serve.

Yield: 20.0 Servings (10.0 oz.)

Products:

RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb