934 kcalSausage Calzone
45 min serves 4
43gprotein61gcarbs59gfat
Ingredients
- •1 tablespoon basil
- •1 pound bulk sausage
- •5 ounces cheese mix
- •3 cloves garlic
- •1 onion
- •1 teaspoon oregano
- •5 ounces pepperoni
- •1 ball pizza dough
- •1 jar pizza sauce
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Method
From foodista.com — read the original
- Start off by cooking your sausage. When your sausage is nearly cooked, add in the pepperoni and cook it up for a minute or two more until all the meat is cooked through.
- Drain off the fat. Now add in the garlic, basil, oregano, and onion and let it cook up and get hot.
- Remove the mixture from heat. Grab your dough ball, rip a good sized piece off and roll it out about 1/4 thick. Grab your filling and spoon in a few decent sized spoonfuls.
- Be sure to leave enough room to fold it over and seal up your edges. Fold the dough over your topping and seal the edges up. I rolled my edges into the top to seal it up.
- Be sure to cut a few slits in the top of calzone so that steam can release as it cooks in the oven.
- And this is optional, but I also brushed some egg white on the tops of these beauties to help them get a nice golden brown color in the oven.
- Throw them in a preheated oven set to 425 for 15-20 minutes or until the top is a nice golden brown. I cooked mine on a preheated pizza stone to ensure the bottom had a nice, crispy crust.
- Serve with pizza sauce.
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Recipe and photo via Spoonacular · original recipe at foodista.com