Sausage and Vegetable Calzones

Sausage and Vegetable Calzones

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"These delicious calzones are filled with Italian sausage, mushrooms, and red bell pepper strips in a creamy, cheesy sauce."
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35 m servings
Serving size has been adjusted!

Original recipe yields 6 servings


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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Brown sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat.
  3. Unroll pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
  4. Bake 15 min. or until golden brown.


  • Serving Suggestion: Serve these warm calzones with a mixed green salad to round out the meal.
  • Substitute: Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover and cook 5 to 6 min. or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
  • Special Extra: Sprinkle each calzone lightly with KRAFT Grated Parmesan Cheese before baking.
  • Nutrition Information Per Serving (1/2 lb. Italian Sausage): 330 calories, 16g total fat, 8g saturated fat, 45mg cholesterol, 1070mg sodium, 31g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 30%DV vitamin A, 30%DV vitamin C, 20%DV calcium, 10%DV iron.



I made these today for lunch because I had the cooking cream and refrigerated pizza dough to use up. I used homemade Italian sausage, onion instead of red pepper, Parmesan instead of mozzarella...

I made this exactly according to the directions, and didn't care for it much. I liked the garlic cooking cream flavor, but I think there were too many mushrooms and peppers for my taste. My fami...

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