1/2 lb. sweet or hot Italian sausage, casings removed
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
1 lb. pizza dough, at room temperature
All-purpose flour, as needed
4 oz. fresh ricotta (1/2 cup)
6 oz. mozzarella, grated (1-1/4 cups)
1 large egg
1/2 tsp. finely chopped fresh rosemary
Flaky sea salt, such as Maldon
Instructions
Position a rack in the center of the oven. Put a pizza stone or an upside-down baking sheet on the rack and heat the oven to 450°F. Line a pizza peel or cookie sheet with parchment paper.
In a 12-inch nonstick skillet, cook the sausage, peppers, onion, and garlic over medium-high heat, stirring and breaking up the sausage, until the sausage browns and the onions and peppers soften, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and let cool slightly.
Divide the dough into 4 equal pieces. Lightly flour a work surface. Using your hands or a rolling pin, stretch each piece into a 6- to 7-inch round.
Divide the ricotta among the four rounds, placing it on one half and leaving a little room around the edge. Top with the sausage and pepper mixture and the mozzarella. Fold the dough in half over the filling. Pinch and crimp the dough either with a fork or your fingers to seal tightly.
In a small bowl, whisk the egg with 1 Tbs. water. Brush over the calzones and sprinkle with the rosemary and a little sea salt. Transfer to the parchment-lined peel. Slide the parchment and calzones onto the hot pizza stone and bake until golden on top and bottom, 10 to 14 minutes, rotating halfway through baking.
nutrition information (per serving)-
Calories (kcal)- 610, Fat (kcal)- 26, Fat Calories (g)- 240, Saturated Fat (g)- 11, Protein (g)- 30, Monounsaturated Fat (g)- 8, Carbohydrates (mg)- 60, Polyunsaturated Fat (mg)- 1.5, Sodium (g)- 1690, Cholesterol (g)- 110, Fiber (g)- 2,
Originally Submitted
4/24/2016
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