Grilled Sausage & Pepper Calzone
Ingredients
The calzone
-
16
oz
pizza dough
-
16
oz
grated provolone cheese
-
1
lb
Italian sausage, cut into 1/8” pieces
-
8
mini
bell peppers, chopped
-
2
cloves
garlic
-
2
tbsp
olive oil
-
Parmesan
to taste
-
Sea salt
to taste
-
Fresh ground pepper
to taste
The sauce
-
1
28 oz can
peeled San Marzano tomatoes
-
1
small bunch
fresh oregano or basil
Instructions
- Preheat the grill to medium high heat, about 400 degrees, creating direct and indirect cooking zones.
- Blend the San Marzano tomatoes with garlic or chop the garlic and mix it with the tomatoes.
- Grill the Italian sausage and bell peppers until charred and the sausage reaches an internal temperature of 145 degrees, then chop them into small pieces.
- Flour a cutting board, roll out the dough into a medium-sized circle, and layer the sausage, peppers, cheese, sauce, and oregano on one side of the dough.
- Moisten the edges of the dough with water, fold it over, and seal the edges with a fork. Brush the calzone with olive oil.
- Oil the grill grates and place the calzone on the indirect side of the grill, cooking with the lid closed until charred.
- Flip the calzone and grill until charred on the other side and golden brown.
- Remove from the grill and brush with olive oil, then grate Parmesan over the top.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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