Quick Sausage and Bell Pepper Calzones You Have To Try

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Quick Sausage and Bell Pepper Calzones

"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are ideal 'finger food' -- no knife and fork required. And due to the fact the recipes use refrigerated rolls, it is an clean rating. All you have to do is make the fillings."

Ingredients :

  • 1 (11.Three ounce) can refrigerated dinner rolls, at room temperature
  • Cornmeal for rolling
  • 1 pound highly spiced Italian sausage, removed from its casing
  • Olive oil, for sauteing, if vital
  • 1 medium onion, finely chopped
  • half of big yellow bell pepper, cored and seeded, cut into small cube
  • half of huge pink bell pepper, cored and seeded, reduce into small cube
  • 2 large garlic cloves, minced
  • 1 cup grated mozzarella cheese
  • 1/four cup grated Parmesan cheese
  • 2 tablespoons minced sparkling parsley (non-compulsory)
  • Olive oil, for brushing
  • Your preferred marinara-fashion pasta sauce

Instructions :

Prep : Cook : 8M Ready in :
  • Separate rolls onto a cornmeal-sprinkled paintings surface. Cover with plastic wrap and permit relaxation while getting ready filling.
  • Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its uncooked coloration, approximately five minutes. Depending on the amount of fat inside the pan, drain or add oil to identical approximately 2 Tbs. Add onion and peppers; saute till gentle, about five mins. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and non-obligatory parsley.
  • Adjust oven rack to middle role and warmth oven to 450 stages.
  • Sprinkling with cornmeal as essential, roll out every roll right into a 7-inch circle. Spoon a scant 1/2 cup of filling simply under the center line, leaving a 1-inch border alongside the bottom half of of the dough circle. Spoon filling simply under the middle line of the circle of dough, leaving a border alongside the bottom half of of the circle. With moist fingertips, moisten the lowest border. Fold dough over filling and press edges together. Thoroughly seal with the aid of using fingertips to crimp and flute the rims or through urgent with the tines of a fork. Place on a huge cookie sheet coated with parchment paper. (At this point, can be frozen up to two weeks.)
  • Brush tops with oil. Bake till golden brown, about sixteen minutes (longer if frozen). Let cool barely and serve with heat marinara sauce.

Notes :

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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