Calzones

This recipe contains the Calzone recipe, Itailan Sausage recipe and the Pizza Dough recipe.

You will need:
1 pizza crust dough, divided in 4 equal portions.Recipe below) (Or use your own low sodium dough, but you must recalculate the sodium amounts.

Filling:

• 1 T. oil
• 1 medium onion, chopped
• 6 colorful mini peppers
• 8 oz.low sodium Italian sausage  (recipe below) (Or use another low sodium Italian
• sausage, but you must recalculate the sodium amounts)
• 7 slices packaged Armour Turkey Pepperoni
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 3 oz. fresh mozzarella cheese, diced
• 1/2 c. fresh basil leaves, chopped
• 1-2 T. garlic infused olive oil
• 1 c. Trader Joe’s low sodium Marinara sauce.. divided

Directions:

Add 1 T. oil to skillet and heat, adding the onion, peppers, sausage, pepperoni, garlic and onion powder. Stir to saute everything and cook the sausage fully.

Roll the 4 pieces of dough into  7 inch circles.

Brush the edges with a bit of water.

Spoon 1 T. marinara sauce around the center of the dough.  Spoon 1/4 of the filling and spread evenly over the bottom 1/2 of the circle of dough.

Sprinkle 1/4 of the mozzarella  over the  filling on the dough pieces.

Divide the basil and sprinkle over the mozzarella.

Fold the dough over the filling, making a 1/2 circle.  The water will act as glue to hold the calzone together. Pinch or press the rounded edges to seal well.

Brush a bit of the garlic oil on the top crust of each calzone.

Pre heat for 3 minutes  Place 2 calzones in the air fryer basket.  Cook at 360 degrees 10 minutes and check the browning. Flip and cook another 2-3 minutes to brown bottom.

Repeat with the other 2 calzones.

Serve with warmed marinara sauce.

Recipe make 4 large calzones.

You might like to make smaller ones and divide the dough and filling into 8 portions.

165mg sodium each when making 4 calzones when using the same ingredients.

Original Recipe

THE FOLLOWING ARE THE RECIPES FOR THE DOUGH AND ITALIAN SAUSAGE.

PIZZA DOUGH RECIPE

Pizza Dough made in Kitchen Aid or in mixing bowl. This recipe includes the dough and the pesto recipes. Dough may be used for any pizza.

Ingredients:

• 1/2 c. warm water
• 1/4 t. sugar or honey
• 1 1/4 t. dry yeast
• 1 T. olive oil
• 1 1/2 c. flour or bread flour
• 1 T. Italian Seasoning

Directions:

Pour the water into the mixing bowl, add the sugar and yeast. Allow the yeast to bubble  up and become foamy.

Into the mixing bowl add the oil, flour and seasoning.Mix with dough hook or spoon, until the mixture forms a ball.

Flour a counter top and place the dough on the flour. Knead a few times, Place into a bowl that is oiled. Turn the dough to make sure all the dough is oiled. Cover the dough and let sit in warm area for 1 – 1 1/2 hours, until doubled.

Preheat your oven to 425 degrees.

Gently punch down dough, and place onto the floured counter top again. Cover with plastic wrap for 10 minutes to rest.

Divide dough into 4 pieces. Roll each piece into a circle for the calzones.

ITALIAN SAUSAGE RECIPE:

I grind my own pork tenderloin for less fatty sausage, however you may just use the spice mixture to make your own with pre-ground pork. Just be sure to mix in the seasonings very well.

Ingredients:

• 2 lbs. ground pork
• 1 T. oregano, dried
• 2 T. parsley, dried
• 1 1/2 t. basil, dried
• 2 t. freshly ground black pepper
• 2 1/2 T. fennel seeds, crushed or use a spice grinder
• 1/2 T. onion powder
• 1/2 T. garlic powder

Directions:

Cut pork to fit into hole of the grinder. The first grind will be using the coarse cutting plate.

Press meat into hole and catch in a large bowl.

Mix the spices, and then add to the ground pork and mix well until spices are well distributed..

Change the cutting plate to a fine grind.

Now grind the pork again. This will insure that the fat is evenly distributed.

Divide pork into portions. I make patties, but you might also make sausages if preferred.

I make 2 ounce scoops and place on plastic wrap. I then cover the balls with another sheet of plastic wrap. Press down the balls to make patties.

You will have  16 patties. Each is 42mg sodium.

You might also like to make larger patties of 4 ounces (84mg sodium) to use as “burgers” in sandwiches (as shown in photo)

I then put the covered patties on a cookie sheet and leave in the freezer overnight. I then bag them up and store in freezer for future use.

These patties can be used in making pasta sauces, for filling in Zucchini Boats or even in a low sodium bun topped with marinara sauce or tomato, fresh mozzarella and fresh basil leaves.

***Cook these sausages carefully as there is very little fat in them. They cook quickly, but be sure they are thoroughly cooked.

Original Recipe