Sweet Potato Sausage Calzone Recipes

SWEET POTATO SAUSAGE CALZONE

Steps:

• Preheat oven to 425 degrees Fahrenheit. Peel and dice sweet potato. Add to a pot with enough water to cover, bring to boil, cover with lid, and cook for about 10 minutes until soft.
• Chop garlic. Remove casings from sausage. Cook over medium high heat, together with garlic, crumbling sausage as it cooks, for about 8 minutes or until done.
• Wash and chop spinach. Place in steamer basket with 1/2 cup water, or place in pot with 1/2 cup water. Place lid on top, bring water to boil, and steam until wilted, about 2-3 minutes. Let cool, then squeeze out extra water.
• Mix together cooked sweet potatoes, cooked sausage, spinach, and mozzarella in bowl. Set aside.
• Divide dough into two balls. Roll out each ball on a floured surface into a 12 inch circle. Divide filling between each circle of dough, filling only one side and leaving a 1 inch border near the edge. Fold over the empty side of the circle so the edges line up together, then crimp the edges to form a seal.
• Place each calzone on a lightly oiled baking sheet and bake for 10-12 minutes, or until golden.

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

SWEET POTATO SAUSAGE CALZONE

Steps:

• Dice sweet potato and combine with enough water to cover it in a pot; bring to a boil. Boil with loose lid on top until potatoes can be pierced easily with a fork. While the sweet potatoes are boiling, peel sausage out of casings. Heat olive oil in pan and add sausage. Crumble with spatula and brown. Rinse spinach, chop, and steam. Chop garlic and add to sausage when it's almost done browning. Set aside. Preheat oven to 425 degrees. On a floured surface area, roll out pizza dough into 12 inch circle. Place on oiled baking sheet or hot pizza stone. In large bowl, combine sausage and garlic mixture, cooked sweet potatoes, steamed spinach, and mozzarella cheese. Place in one half of pizza dough. Fold over other half and press edges together. Bake for 6-8 minutes.

SAUSAGE AND ROASTED PEPPER CALZONE

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes.
• Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
• Preheat the oven to 400 degrees.
• Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
• Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.

SCRUMPTIOUS SAUSAGE CALZONES

Steps:

• In large bowl, dissolve yeast in water& milk.
• Add oil, salt, sugar and 2 cups of flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface& knead until smooth& elastic- approx.
• 6-8 minutes.
• Place in greased bowl, turning once to grease the top.
• Cover& let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a skillet, cook sausage until no longer pink; drain.
• Add spinach, cheeses, parsley& pepper; mix well.
• (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
• On floured surface, roll each piece into 8" circle.
• Top each w/ 2/3 c.
• filling.
• Fold dough over filling; pinch to seal.
• Place on greased baking sheets that have been sprinkled with cornmeal.
• Brush tops lightly with oil; sprinkle with garlic salt.
• Bake at 400 for 20-25 minutes or until golden brown.
• Serve with pizza sauce.

SAUSAGE CALZONE

Steps:

• Heat oven to 450°F. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in mushrooms and 1/2 cup of the pizza sauce; cook until thoroughly heated.
• In medium bowl, stir Bisquick mix, boiling water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 10 times or until smooth. Roll dough into 12-inch round.
• On ungreased cookie sheet, place dough round. Top half of dough with sausage mixture to within 1 inch of edge. Sprinkle mozzarella cheese over sausage mixture. Fold dough over filling; press edge with fork to seal. Sprinkle with Parmesan cheese.
• Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cutting board. Cool 5 minutes before cutting into 6 wedges. Heat remaining pizza sauce; spoon over each serving.

SAUSAGE CALZONE

Steps:

• Heat oven to 375ºF.
• Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
• Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
• Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
• Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.

SAUSAGE PEPPER CALZONES

Steps:

• Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through., Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary. , Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones.

ITALIAN SAUSAGE CALZONE

Steps:

• Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.

ITALIAN SAUSAGE CALZONE

Steps:

• Heat oven to 400°F.
• Crumble sausage into large deep skillet; cook on medium heat until evenly browned, stirring occasionally. Remove from heat. Stir in mushrooms and jalapeño slices.
• Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12-inch round.
• Spread meat mixture onto half the dough to within 1 inch of edge; top with cheese and pasta sauce. Fold dough in half; seal edges with fork. Cut 2 to 3 slits in top of dough to vent steam. Brush crust with milk; sprinkle with cheese.
• Bake 20 to 25 min. or until golden brown.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SAUSAGE AND RICOTTA CALZONES

Steps:

• Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
• To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
• In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
• To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

ITALIAN POTATO, ONION, AND SAUSAGE CALZONE #SP5

Steps:

• Oil a large bowl with 2 tablespoons oil, place pizza dough in bowl turning once, let warm to room temperature.
• In a 12 inch skillet on medium heat, heat 2 tablespoons of oil.
• Remove casings from sausage links, break up meat into small pieces, and brown in skillet for 5 minutes.
• Add diced potatoes, stir, and cover, Cook for 12 minutes, stirring every 3 minures. Cover skillet between stirring.
• Prepare 15 1/2 inch by 10 1/2 inch rimmed baking pan by oiling pan with 2 tablespoons oil.
• with remaining oil, oil rolling pin, and surface for rolling dough.
• Divide dough in half and roll out to a 9 inch circle.
• spoon half of potato mixture onto half of circle. Drizzle 3 tablespoons marinara sauce on top.
• Fold other half of dough over, meeting edges. Roll and crimp edges to seal well. Cut 3 gashes on top of dough for steam vents.
• Repeat with other portion of pizza dough. Place calzones on prepared pan.
• Bake at 400 degrees for 30 minutes.
• To serve, cut each calzone in half, serve with remaining marinara sauce.