Grilled Pepper Onion and Sausage Calzones

I made the pizza dough recipe I already posted and put half in the freezer for this recipe. I didn’t grill the sausage or the vegetables. I don’t think we have enough gas to grill much of anything right now and I’m too lazy to get a refill. *snort*

I bought the Shady Brook farm sweet Italian sausage. It’s pretty tasty and not too turkey for me. I scored the skins and then slow cooked them in a skillet. When they were done, I took them out, added some oil to the pan and sauteed the vegetables.

I can’t imagine using the whole pound of sausage. The package had 5 links. I used one link per calzone and that was plenty of meat for the meal. I would have liked more veggies, so I think next time I’ll double the peppers and onions and maybe add some mushrooms to the mix. I should have listened to Al and her review of this recipe.

They were HUGE! I could hardly finish the one I had and took the rest for lunch today with some lettuce. There are still two HUGE calzones in the fridge for possibly lunch this weekend. I might even put them in the freezer and save them for later on, too.

Knife

Cutting board

Grill (grill pan or large nonstick skillet)

Rolling pin

Baking sheet (or a peel with a baking stone)