Pizza Pockets

I have a question. Who decided to name a calzone a calzone?

If I were in charge of naming food, I would declare calzones to be pizza pockets. Because it just sounds neater. And everyone loves pockets. And pizza. Pizza + Pockets= BFF for life.

Ok I'm moving on.

I discovered this recipe in Cooking light years ago, and have been making these ever since. I do not drain my meat, and pretty much threw all the rules out the window, so I can't vouch for whether these will or will not make keep you skinny. But I like to believe they still do.

Pioneer Woman-style, I will give you a play-by-play, because they are kind of tricky, but once you get the swing of them you will be goodforlife.

Sausage and Pepper Pizza Pockets [Calzones]

Start with store-bought pizza dough. It is usually big enough for one whole pizza. Split your dough into 4 even sections, and roll out till flat and very oval shaped.

Meanwhile, cook up sausage and peppers (see directions below). Once cooked throughout, add 1/2 cup of meat and pepper mixture to dough on one side, leaving a 3/4'' -1'' border of dough around it. Add 3 tablespoons tomato sauce and 1/3 cup cheese to each pizza pocket.

Close your pocket up. It will be VERY full, but that will just make your life better. Adjust the size of the calzone to your hunger needs. Use your fork to smash the two sides of dough together in one cohesive seam. Spray Calzone on both sides with cooking spray. (This will help it get crispy).

 Bake at 425 for 15-20 minutes until crispy and lightly browned.

Sausage and Pepper Pizza Pockets [Calzones]
16 oz store-bought pizza dough
Flour
19 oz. hot Italian sausage, casings removed
1 bell pepper, diced
1 tsp. basil
1/4 cup red wine
24 oz store-bought spaghetti sauce
Dash Red pepper flakes
Cooking Spray
1 1/3 cup mozzarella cheese, shredded


1. Split your dough into 4 even sections, and roll out on a floured surface until flat and very oval shaped.
2. Cook sausage in a pan with EVOO, until brown and cooked throughout (about 5 minutes). In the last minute of cooking, add bell pepper to the pan, cooking until tender and translucent (another 3 minutes.)
3. Prepare sauce. Add spaghetti sauce, red pepper flakes, red wine, and basil in a bowl and combine.
4. Assemble calzones. Add 1/2 cup of meat and pepper mixture to dough on one side, leaving a 3/4'' -1'' border of dough around it. Add 3 tablespoons tomato sauce and 1/3 cup cheese to each pizza pocket.
5. Close your pocket up. Use your fork to smash the two sides of dough together in one cohesive seam. Spray Calzone on both sides with cooking spray. (This will help it get crispy).
6. Bake at 425 for 15-20 minutes until crust is crispy and browned. Serve with remaining spaghetti sauce.

Makes 4 calzones. Feel free to switch it up and add any other pizza toppings you like!

Printable Recipe

"No wonder my heart is filled with joy...my body rests in hope." Acts 2:26