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Continued: Recipes: sausage and kale calzone

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  • Last update: June 5, 2013 - 1:49 PM


Preheat oven to 450 degrees.

To prepare filling: Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up lumps with the back of a wooden spoon, for 5 minutes or until no longer pink. Add onion; sauté 4 minutes or until softened. Add garlic; sauté 2 minutes. Add kale; sauté 8 minutes or until kale is tender. Stir in pepper and salt. Remove from heat; cool slightly. Add the mozzarella, ricotta, Parmesan and red pepper to the sausage mixture; stir well.

To assemble: Divide the pizza dough into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage and kale mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling. Press edges together to seal. Beginning at one end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet.

Place calzones on 2 large baking sheets lined with parchment paper. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake for 14 minutes or until browned. Remove from oven. Serve warm with marinara sauce on the side for dipping, if desired.

Nutrition information per serving:

Calories 413 Fat 14 g Sodium 906 mg

Carbohydrates 44 g Saturated fat 5 g Calcium 276 mg

Protein 27 g Cholesterol 69 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 ½ bread/starch, 2 ½ lean meat, 1 ½ fat.

Basic Pizza Dough √

Makes 8 (6-inch) rounds.

2 3/4 c. unbleached all-purpose flour

• 1 tsp. salt

• 1 tbsp. sugar

• 1 pkg. dried yeast

1 c. warm water (about 98 degrees)

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