Recipe courtesy of Emeril Lagasse
Total:
1 hr 10 min
Prep:
45 min
Cook:
25 min
Yield:
4 servings

Ingredients

  • 1 pound fresh Italian sausage, removed from the casing
  • 1 small onion, peeled and julienned
  • 1 small green bell pepper, seeded and julienned
  • 1 small red bell pepper, seeded and julienned
  • 2 tablespoons chopped garlic
  • 8 ounces ricotta cheese
  • 8 ounces grated Mozzarella cheese
  • 8 ounces grated Parmigiano-Reggiano cheese
  • Pinch of crushed red pepper
  • 4 individual 6-inch pizza dough rounds

Directions

Preheat the oven to 375 degrees F. In one saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the sausage and brown, about 6 to 8 minutes. Remove from the heat, drain and cool completely. In another saute pan, over medium heat, add the remaining oil. Add the onions and peppers. Season with salt and pepper. Saute for 4 to 5 minutes. Add the garlic and remove from the heat. Cool completely. In a mixing bowl, combine the sausage, onion-pepper mixture, cheeses and crushed red pepper. Mix well. Season with salt. Using a fork, dock each round of pizza dough. Divide the mixture into fourths and place in the center of each round of dough. Fold one end of the dough over the other, forming a half-moon shape. Using a fork or your fingers press the ends together, sealing the calzones completely. Place the calzones on a parchment lined baking sheet. Bake until golden brown, about 20 to 25 minutes. Remove f

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