Turkey Sausage and Kale Calzones with Marinara Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb. store-bought, fresh pizza dough (found in bakery department, pre-rolled if possible)
  • 1 lb. ground turkey sausage
  • 1 large, yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 2 hot mini peppers, ribs and seeds removed & chopped (optional)
  • 1 package (8 oz.) fresh, sliced mushrooms (any variety that you like)
  • ½ bag (8 oz.) chopped kale
  • 1 jar Mezzetta Italian Plum Tomato Marinara sauce, divided
  • 1 small container (16 oz.) part-skim ricotta cheese
  • Sea salt and fresh ground pepper, to taste
  • 1 bag (8 oz.) mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 lg. egg
Instructions
  1. Preheat oven to 450 F.
  2. Line a large baking sheet with aluminum foil or parchment paper and set aside.
  3. Add turkey sausage to a large skillet, over medium high heat, and cook until the sausage is cooked through and no pink remains.
  4. Add onion, garlic, mini peppers (if using) and mushrooms and saute for 3-4 minutes, or until the onions have begun to soften and the mushrooms brown.
  5. Add kale and cook down for 1-2 minutes. They should turn a bright green.
  6. Add about ⅓ of the jar of marinara sauce and stir to combine.
  7. Turn off heat.
  8. Add ricotta to the pan and stir to combine.
  9. Season lightly with salt and pepper. Set aside.
  10. Portion dough into 6 equally sized round pieces.
  11. Working one portion at a time, add about ¾ cup of filling to the center of the dough and top with about 1 oz. of mozzarella cheese and about 1 tbsp. of grated parmesan cheese.
  12. Fold dough over to enclose the filling, rolling any excess dough up and over to form an edge.
  13. Place on baking sheet and use the edges of a fork to press and seal edges.
  14. Repeat with remaining pieces of dough to form 6 calzones.
  15. Whisk egg with 1 tsp. of water.
  16. Brush the top of each calzone with the egg wash.
  17. Use a fork to punch vent holes in each calzone.
  18. Bake for 13-15 minutes or until golden brown.
  19. Serve with remaining marinara sauce.
Notes
If you have extra filling (like I did) use it as leftovers another night. Just add it to cooked, whole grain pasta and stir in additional marinara sauce if needed. It is a two-for-one special :-)
Recipe by Becky's Best Bites at https://beckysbestbites.com/turkey-sausage-and-kale-calzones-with-marinara-sauce/