Submitted by Kandice McDermott
This is a Pampered Chef recipe, and it is SO yummy! It’s great for easy entertaining.
2-11 oz pkg refrigerated French bread dough 1 tsp Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese ½ lb Italian sausage, cooked,
½ cup diced green bell pepper crumbled, and drained
½ cup pitted ripe olives, sliced 1 TB olive oil
¼ cup chopped onion ¼ cup (1 ounce) grated fresh
1-8 ounce can pizza sauce Parmesan cheese (opt)
Thinly sliced romaine lettuce, tomato wedges
and Italian dressing (opt)
Preheat oven to 400°F. Unroll one package of the bread dough onto large round stone (or other pizza pan), roll and stretch to edge of baking stone using rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.
In mixing bowl, combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming and even edge. Roll and crimp edges to seal.
Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Variations:
Mexican Stuffed Calzone
Substitute Colby & Monterey Jack cheese blend for the mozzarella cheese, ¾ cup thick and chunk y salsa for the pizza sauce, 1 TB taco seasoning for the Italian seasoning, and 2 c ups coarsely chopped cooked chicken for the sausage. Proceed as recipe directs. Serve with thinly sliced iceberg lettuce, sliced avocado and additional salsa, if desired.
No comments:
Post a Comment