Mini Sausage Calzones
Making Italian mini sausage calzones doesn’t have to be difficult. By using Bertolli’s sauces, so many Italian recipes are easy to make.
Can you believe this year marks Bertolli’s 150th Anniversary? And with October being Italian Heritage Month, it’s the perfect time to celebrate the launch of Bertolli® Riserva sauces. Made with a select blend of specialty ingredients, each delicious Bertolli® Riserva sauce is inspired by Bertolli’s Italian roots.
During the month of October, for each photo shared through social media using #MyTuscanTable, Bertolli® will make a $1 donation to help end childhood hunger in America through a partnership with No Kid Hungry. For each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. By ensuring kids have the healthy food they need every day, No Kid Hungry is ending childhood hunger in America. How awesome is that? Bertolli® has always been passionate about uniting people over food.
Mini Sausage Calzones
These mini sausage calzones are a perfect dinner recipe for busy nights! My kids have reminded me three times to make them again soon, and the Bertolli Riserva Sauce made it such an easy recipe! You can make your own pizza dough, but I opted to buy. You will be in and out of the kitchen in no time, and your family will rave over this meal! The leftovers also freeze really well.
Ingredients
1 lb ground sage sausage
1 sweet Vidalia onion
1 jar Bertolli Riserva Asiago Cheese and Artichoke Sauce
2 packages pizza dough (or make your own)
1 cup shaved parmesan cheese
salt & pepper
Directions
Preheat oven to 375 degrees.
Saute onion until golden. Remove from pan.
Brown sausage. Drain.
Add onion and jar of Riserva Asiago Cheese and Artichoke Sauce to sausage.
Add salt and pepper to taste.
Cook over medium low until warm.
Roll out dough.
Use a 4 1/2- 5 inch cookie cutters or a same size bowl turned upside down to cut out circles for the calzones.
Fill each circle with about 2 Tablespoons of the sausage mix, depending on the size of your circles.
Top with a pinch of shaved parmesan, or more if you prefer.
Try not to get sauce on the outer edge of the dough as it will not stick together as well.
Stretch the dough a bit when folding over in half. Use a dough crimper/sealer to seal the dough. If you don’t have a crimper, just use a fork, pressing down on edge so the sausage mix doesn’t seep out while baking.
*Optional: Take some of the leftover dough and cut out a shape for the top of the calzones. I chose a leaf for fall.
Bake for 20 minutes, or until calzones are slightly browned.
Let them cool a bit before biting into the deliciousness. I just love the way all the flavors of the sausage and Vidalia onions blend with the Bertolli Riserva Asiago Cheese and Artichoke Sauce. By the way, if you love Vidalia Onions, you know you can’t get them all the time. There is another way to enjoy them, with Bertolli Vidalia Onion Sauce. Learn more about all the varieties of Bertolli sauces by visiting the Viva Bertolli website. You can also get coupons, as well as cooking ideas and other tips to bring Tuscany to your table by visiting their Facebook page or Tumblr.
Mini Sausage Calzones
Ingredients
- 1 lb ground sage sausage
- 1 sweet Vidalia onion
- 1 jar Bertolli Riserva Asiago Cheese and Artichoke Sauce
- 2 packages pizza dough or make your own
- 1 cup shaved parmesan cheese
- salt & pepper
Instructions
- Saute onion until golden. Remove from pan.
- Brown sausage. Drain.
- Add onion and jar of Riserva Asiago Cheese and Artichoke Sauce to sausage.
- Add salt and pepper to taste.
- Cook over medium low until warm.
- Roll out dough.
- Use a 4 1/2- 5 inch cookie cutters or a same size bowl turned upside down to cut out circles for the calzones.
- Fill each circle with about 2 Tablespoons of the sausage mix, depending on the size of your circles.
- Top with a pinch of shaved parmesan, or more if you prefer.
- Try not to get sauce on the outer edge of the dough as it will not stick together as well.
- Stretch the dough a bit when folding over in half. Use a dough crimper/sealer to seal the dough. If you don’t have a crimper, just use a fork, pressing down on edge so the sausage mix doesn’t seep out while baking.
- *Optional: Take some of the leftover dough and cut out a shape for the top of the calzones. I chose a leaf for fall.
- Bake for 20 minutes, or until calzones are slightly browned.
