Give pizza night a little twist by baking up these meaty Calzone with Sausage and Pepper. These perfect Italian hand pies are delicious dipped in homemade red sauce.
In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the sausage, onion, and pepper, and cook, stirring, until the sausage is no longer pink and the onion has become translucent. Season to taste with salt and pepper and the herbes de Provence. Allow to cool.
On a lightly floured surface, divide the dough into eight portions. Form each portion into a ball and allow to rest while you form the calzones.
Preheat the oven to 475 degrees F and line baking sheets with parchment paper.
Roll each dough ball into a 6-inch circle. On half of the circle, leaving a border around the edge, place ½ cup of the sausage mixture and ¼ cup cheese. Fold the empty half of dough over the filling and crimp the edges. Place the calzone on the prepared baking sheet and continue forming the calzone. Once they are all formed and placed on the baking sheets, about 2 inches apart, cut two small slits in the top of each one to allow steam to escape.
Bake the calzone for 10 to 12 minutes or until the crust is golden brown and the cheese is melted. Serve hot with warm pizza sauce.
Notes
Nutritional values are approximate and are based on 8 calzones. Refrigerate leftovers promptly and use within 4 days.