|2 servings||calories per servings 780||protein serving 35 g||carbs per serving 73 g||total fat per serving 39 g|
It’s pizza night, but updated and fun! Skip the awkward delivery driver with wasteful cardboard boxes, and whip up these hearty pockets of sausage, veggies and creamy ricotta cheese in the comfort of your kitchen. The zippy tomato sauce can be spooned over the warm calzones or served as a dip on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve zucchini lengthwise; thinly slice 1 cup crosswise (save any extra for another use).
• Discard pepper stem and seeds; thinly slice flesh.
• Peel and chop shallot.
• Peel and chop garlic.
• Separate egg yolk and white.
Note: Pizza dough should be completely thawed but still cold.
• Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add sausage. Cook, breaking up meat, until browned all over, about 5 minutes.
• Transfer sausage to a large bowl. Let cool.
• To skillet, add zucchini, pepper and shallot. Cook, stirring often, until tender, about 3 minutes.
• Stir in garlic. Cook until fragrant, about 30 seconds.
• Transfer to bowl with sausage.
Fold in ricotta, egg yolk, half of Italian spice and 1/4 teaspoon PeachDish Salt.
• Grease a baking sheet with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the dough.)
• Halve dough. Stretch each piece into an 8-inch circle.
• Transfer to prepared baking sheet.
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Divide filling between the rounds, piling it off center. Leave a 1/2-inch margin of uncovered dough (you may have leftover filling).
• Fold uncovered half of dough over the filling. Firmly crimp and press edges to seal.
• Whisk egg white until frothy.
• Brush onto calzone tops (discard any unused egg white).
• Sprinkle each calzone with 1 tablespoon Parmesan cheese.
• Bake in oven until golden-brown, 15-17 minutes.
• Remove from oven. Let calzones rest at least 5 minutes.
While calzones bake:
• Place a small saucepan over medium heat. Add tomato sauce, honey, remaining Italian spice and 1 teaspoon olive oil. Cook, stirring occasionally, until warmed through, 5-6 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt. Keep warm over low heat.
• Place calzones on 2 plates.
• Top with tomato sauce and remaining Parmesan. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...