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