Sausage and Pepper Calzones

Submitted by dicentra

"Cooking Light."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 8

ingredients

• Dough

• 2 3⁄4 cups all-purpose flour, divided (about 12 1/3 ounces)
• 1 cup warm water (100 to 110 )
• 2 1⁄4 teaspoons dry yeast
• 1 dash sugar
• 1 tablespoon extra virgin olive oil
• 3⁄4 teaspoon kosher salt
• cooking spray

• Filling

• 1 teaspoon olive oil
• 2 cups thinly sliced red bell peppers (about 2)
• 1 cup chopped onion (about 1)
• 2 garlic cloves, minced
• 1 lb chicken apple sausage, cut into 1/4-inch slices (such as Gerhard's)
• 3⁄4 cup 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 flakes

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.
2. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms.
3. 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.
4. 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.).
5. To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet.
6. 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.
7. Preheat oven to 450°.
8. 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.
9. 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.
10. 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.
11. 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.
12. Preheat oven to 450°.
13. To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.