SAUSAGE-MUSHROOM PASTA CALZONES
Stuff egg roll wrappers with delicious fillings, and you've got individual calzones without a lot of work!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage and onion in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in spaghetti sauce; cook until hot.
- Spoon sausage mixture on half of each egg roll wrapper to within 1/2 inch of edge. Top with mushrooms, 1/2 cup of the mozzarella cheese and the Gorgonzola cheese. Moisten edges of wrappers lightly with water. Fold over filling; press edges to seal. Place in baking dish.
- Sprinkle with remaining mozzarella cheese. Bake uncovered 15 to 20 minutes or until calzones are hot and cheese begins to brown. Serve with additional spaghetti sauce in desired.
Nutrition Facts : Calories 295, Carbohydrate 34 g, Cholesterol 30 mg, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1030 mg
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
ITALIAN SAUSAGE CALZONE
My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
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