Shelly's Recipe

SAUSAGE AND PESTO CALZONES

Category: Sandwiches

1 (13.8 oz) can refrigerated pizza dough
4 tbsp prepared pesto sauce
1 cup shredded Italian blend or mozzarella cheese
6 to 8 oz fully cooked smoked chicken or other smoked sausages, sliced
1/2 roasted red pepper, patted dry and chopped or fresh green or red bell pepper, seeded and chopped

Preheat oven to 425. Unroll dough on a lightly oiled 10-by-15-inch baking sheet. Starting at the center, press out dough with your hands to form a 14-by-8-inch rectangle. Cut into four 7-by- 4-inch rectangles and separate slightly.

Spoon 1 tbsp pesto on each rectangle, to within 1 inch of the crusts edges. Top each with 1/4 cup cheese. Divide sausage and red peppers evenly on top. Fold the dough over the filling to form a triangle. Press the edges securely and pinch to seal. Prick the tops with a fork. Separate calzones slightly, if needed. Bake for 12 to 16 minutes, or until golden brown.