Quick Sausage and Bell Pepper Calzones Recipe - Allrecipes.com
Quick Sausage and Bell Pepper Calzones Recipe

Quick Sausage and Bell Pepper Calzones

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  2. Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its raw color, about 5 minutes. Depending on the amount of fat in the pan, drain or add oil to equal about 2 Tbs. Add onion and peppers; saute until tender, about 5 minutes. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and optional parsley.
  3. Adjust oven rack to center position and heat oven to 450 degrees.
  4. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
  5. Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.
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  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2006

These were delicious! I will make them again. I used pizza dough instead of rolls and I think I will continue to do that.

Most Helpful Critical Review
Apr 02, 2009

Pretty good but not outstanding, in my opinion

Jan 09, 2006

This recipe is great, but it is certainly not quick. The filling is no problem, but rolling the dinner rolls is a pain. I will make again but try it using refrigerated pizza crust and making 4 large calzones. (Note: the recipe as stated makes 8 small calzones -- we had two each.) They were a big hit with my husband.

Jan 17, 2006

These were AWESOME! Flavor was wonderful. I used refrigerated pizza crust as recommended by Skipper and it was super easy to work with. This is definetly a keeper! Thank you!

Jan 30, 2006

You can't go wrong with this great little appetizer. We had a "calzone making" get together Saturday night for our daughters' upcoming birthday party. We decided to use deli pepper ham instead of the sausage. Because it's a party, we went all out and deep fried. A bit time consuming, but if you've got friends helping, it's a snap. Yum and thanks!

Mar 13, 2007

I followed the recipe with a few minor modifications. I used Pillsbury Pizza Dough. I wanted to make small ones, so I cut out 5 inch circles and was able to get 6 or 7 from each roll of dough. I scaled the recipe to make 12 servings and was able to use almost all of the filling. I used red and green pepper since I didn’t have a yellow one. For the sausage, I used half sweet Italian and half sweet Italian chicken sausage/ I brushed the tops with an egg wash and sprinkled with Parmesan Cheese before baking. These were really delicious! I also made Spinach and Ricotta Calzones from this site and served with warm spaghetti sauce.

Jun 15, 2006

The taste is really wonderful, but be aware that it's really quite time consuming and tedious to roll out the dinner rolls into 7" rounds. So be sure to plan ahead for this.

Apr 03, 2006

These were time consuming, but worth the time spent. They were very flavorful. I will try pizza crust next time and see how they turn out!


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  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 896 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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