Every once in a while pizza just doesn’t cut it and you need a calzone. Seemingly many Italian dishes are not the same when prepared dairy free, but I promise you won’t be missing it here. You have the savory sausage paired with the sweet peppers and depth of flavor when it combines with pesto and you dip in marinara. If you’re looking to compromise on flavor you’ll have to look elsewhere.
Calzone with Sausage, Roasted Red Peppers and Pesto
1 c ground sweet italian sausage
2 shallots, chopped
3 portobello mushrooms, chopped
1/2 c prepared pesto
7 oz jar of roasted red peppers, drained and chopped
1 (13 to 16-ounce) ball store bought pizza dough
1 ball of fresh mozzarella cheese,chopped (optional)
1 egg, beaten with 1 tsp water
1 c marinara sauce
Preheat oven to 400 degrees. Heat olive oil over medium high heat in a large saute pan. Add sweet italian sausage, shallots, and mushrooms cook until sausage is cooked through. Remove from heat and let cool for 5 minutes,then stir in pesto and roasted red peppers. Place the pizza dough on a floured surface and roll out into a 12-inch circle then place onto a parchment lined baking sheet. Lay the sausage mixture over one half of the dough then sprinkle with fresh mozzarella if using. Brush the egg wash around the edge of the dough, then fold the other side of the dough over the filling, pinching to seal the edge. Bake for 20 – 25 minutes. Slice calzone into 4 pieces and serve with marinara sauce.