Name: Individual Sausage and Pepper Calzoni
Cuisine: American
Ingredients: ¾ cup (about 3 ounces) coarsely grated mozzarella (optional); 3 tablespoons olive oil; 2 small (about 4 ounces each) red or green bell peppers, halved, seeded, and sliced thin; 1 pound sweet Italian pork sausage, with or without fennel seeds; 1 teaspoon hot pepper flakes (optional); 1 clove garlic, sliced thin; Salt and pepper; 1 medium (about 6 ounces) onion, sliced thin

Preparation info

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

A double batch of calzone dough, above (do not increase yeast)

Ingredients

Filling

3 tablespoons olive oil
1 pound sweet Italian pork sausage, with or without fennel seeds

Method

To make the filling, heat 1 tablespoon of the oil in a sauté pan over a medium flame and cook the sausage until it begins to sizzle. Lower the heat and continue cooking, turning the sausage occasionally, until it has cooked through, about 15 minutes. Remove to a plate to cool. Drain all but 1 tablespoon of the accumulated fat from the pan and add the peppers, onion, and