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1
Crumble sausage into a large skillet over medium-high heat.
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2
Cook, stirring and breaking up the sausage, until cooked through.
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3
Remove from the pan and set aside to drain.
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4
Add a little oil to the pan, if needed, then add grated zucchini and diced bell pepper.
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5
Cook until soft, about 3-5 minutes.
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6
Add herbs and pizza sauce to skillet and simmer for 4-5 minutes.
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7
Add sausage back to the pan and simmer for another 4-5 minutes until much of the liquid has absorbed.
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8
The mixture should be fairly chunky (see photo in post).
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9
Let filling cool for 15-20 minutes.
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10
Preheat grill to medium-high or oven to 425 degrees F.
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11
Divide dough into 8 balls.
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12
On a floured surface, roll each ball out to a 7 or 8-inch circle.
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13
The dough should be pretty thin, about 1/8th of an inch.
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14
Place a couple of spoonfuls of mixture onto the bottom half of the dough, sprinkle with a bit of cheese, then fold the upper half over the bottom half.
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15
Seal the edges by folding the bottom edge over the top and pinching to seal.
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16
Transfer to a baking sheet and repeat with the rest of the dough balls.
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17
If grilling, carefully transfer calzones to the hot grill and grill, covered, for about 15 minutes, turning once, until both sides have nice grill marks and the crust is somewhat crisp.
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18
If baking, brush the calzones with a little olive oil and bake for 15-20 minutes or until they are as brown as you like them.
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19
Nats Notes: 1.
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20
These freeze wonderfully!
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21
After I realized how many this would make (I wasnt sure in the beginning), I decided to freeze half of them for later.
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22
After assembling the calzones, place on a baking sheet and freeze them.
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23
Once theyre frozen solid, you can transfer them to a plastic zip-top bag and store in the freezer.
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24
To cook, simply place them on a baking sheet, brush with oil and bake at 425 for about 25-30 minutes.
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25
I wouldnt recommend grilling them once theyve been frozen.
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26
2.
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27
You can use whatever filling you want for these.
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28
If you grill them, Id recommend using pre-cooked filling and nothing that would release a lot of moisture (like raw vegetables) or they may get mushy.
