Categories: Dinner-Sausage

Ingredients

• 4 ounces sweet Italian sausage
• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 1 1/2 cups sliced red bell pepper
• 1 cup vertically sliced onion
• All-purpose Pizza Dough
• 1 large egg
• 1 tablespoon water
• 3/4 cup (3 ounces) grated sharp provolone cheese
• 1 tablespoon yellow cornmeal

Directions

1. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.

2. Preheat oven to 450°.

3. Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.

4. Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with reserved egg mixture. Bake at 450° for 12 minutes or until golden brown.

5. Yield: 6 servings (serving size: 1 calzone)

6. NUTRITION PER SERVING

7. LORIES 409(26% from fat); FAT 11.7g (sat 4.9g,mono 4.2g,poly 1.4g); PROTEIN 16.3g; CHOLESTEROL 61mg; CALCIUM 162mg; SODIUM 474mg; FIBER 3.3g; IRON 5.1mg; CARBOHYDRATE 58.9g

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