Ingredients
1 pound Italian turkey sausage links, casings removed1 cup chopped onion3/4 cup each chopped green, sweet red and yellow peppers5 teaspoons olive oil, divided2 garlic cloves, minced2 tablespoons sherry or chicken broth1 teaspoon balsamic vinegar1 teaspoon salt1/2 teaspoon pepper3 teaspoons minced fresh oregano, divided3 teaspoons minced fresh rosemary, divided2 loaves (1 pound each) frozen bread dough, thawed1 can (15 ounces) pizza sauce, divided3 teaspoons cornmeal
Preparation
Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through.
Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary.
Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. Cut a small slit in top.
Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones.
