Sausage and Pepper Calzones Recipe

Name: Sausage and Pepper Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Store Bought Pizza Dough; 1 dash Flour, To Work On Dough; 19 ounces, weight Hot Italian Sausage; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Bell Pepper, Diced; 24 ounces, fluid Store-bought Spaghetti Sauce; 1/4 cups Red Wine; 1 dash Red Pepper Flakes; 1 teaspoon Basil, Chopped; 1-⅓ cup Mozzarella Cheese, Shredded; 1 dash Cooking Spray

Servings: persons

16 ounces, weight Store Bought Pizza Dough
1 dash Flour, To Work On Dough
19 ounces, weight Hot Italian Sausage
1 Tablespoon Extra Virgin Olive Oil
1 whole Bell Pepper, Diced
24 ounces, fluid Store-bought Spaghetti Sauce
1/4 cups Red Wine
1 dash Red Pepper Flakes
1 teaspoon Basil, Chopped
1-⅓ cup Mozzarella Cheese, Shredded
1 dash Cooking Spray

1
1.
2
Split your dough into 4 even sections, and roll out each on a floured surface until flat and very oval shaped.
3
2.
4
Over medium heat, cook sausage in a pan with a dash of extra virgin olive oil until brown and cooked throughout (about 5 minutes).
5
In the last minute of cooking, add bell pepper to the pan, cooking until tender and translucent (another 3 minutes.)
6
3.
7
Prepare sauce.
8
Add spaghetti sauce, red wine, red pepper flakes and basil in a bowl and combine.
9
4.
10
Assemble calzones.
11
Add 1/2 cup of meat and pepper mixture to each piece of dough (only cover one half of the surface), leaving a 3/4 -1 border of dough around the filling.
12
Add 3 tablespoons tomato sauce and 1/3 cup cheese to each pizza pocket.
13
5.
14
Close your pocket up by folding the empty half of the dough over the filling covered half.
15
Use your fork to smash the two sides of dough together in one cohesive seam.
16
Spray calzone on both sides with cooking spray.
17
(This will help it get crispy).
18
Repeat with the remaining sections of dough and filling.
19
6.
20
Bake at 425F for 15-20 minutes until crust is crispy and browned.
21
Serve with remaining spaghetti sauce.
22
Feel free to switch it up and add any other pizza toppings you like!

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces, weight Store Bought Pizza Dough, 1 dash Flour, To Work On Dough, 19 ounces, weight Hot Italian Sausage, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Sausage and Pepper Calzones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Pepper Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions