Sausage, Peppers and Onions Calzone

I decided to venture into territory that is completely new to me - working with pizza dough. My husband was really wanting a sausage and peppers calzone but without all the grease, fat and heaviness. The calzone he usually orders at one of our local italian restaurants is very fattening. I would assume, eating the entire calzone, would clock in at about 1,500-2,000 calories. It is way too rich for just being a meal! With a bit of inspiration and eagerness to tackle a new project - I made these awesome figure-friendly calzones! I was so pleased with how great these came out. The dough wasn't soft or soggy - just crisp and delicious! I purchased a pound of pizza dough from the grocery - which saved me a lot of time. All I really had to do was make the filling and assemble the calzones. It took a bit of time trying to figure out how to assemble these, but once I got the first one down, the others came together very quickly. I can't wait to try it different ingredients and flavors.

I used my go-to jarred pasta sauce - Newman's Own Organic Tomato and Basil as my sauce. You could use whatever sauce you enjoy - but I highly recommend this one. I made my calzone without cheese, and it was perfect. So it can be made dairy-free if you choose. My husband enjoys cheese - so his was nice and cheesy. The nutritional info is calculated with cheese. I only had sharp cheddar cheese on hand, so that's what I used. It worked very well with the filling. I'm sure any kind of good melting cheese will work. 

Sausage, Peppers and Onions Calzone

Cook Time: < 35 minutes
Prep Time: < 15 minutes
Serves: 4 

Ingredients:

• olive oil spray
• 1 tsp olive oil
• 2 medium onions, sliced
• 2 medium bell peppers, sliced
• 2 cloves of garlic, minced
• 16oz lean turkey sausage, thinly sliced
• salt and pepper, to taste
• 1 tsp dried basil
• 1lb fresh pizza dough
• 3 tbsp flour (for working with the dough)
• 2/3 cup 2% cheddar cheese, shredded 
• 1 egg, beaten
• 1 1/3 cup of pasta or marinara sauce, warmed

Allow the dough to come to room temp while you are preparing the filling. 

Preheat the oven to 400F and prep a large cookie sheet with a little olive oil spray. Set aside.

Heat the oil in a large skillet over medium heat. Add the onions and peppers. Saute for about 10 minutes, stirring often. 

Add the garlic and cook for 3 minutes. Add the sausage, salt, pepper, and dried basil - cook for another 5-10 minutes (until the turkey sausage is cooked throughout). Once it is cooked, set aside and begin working on the dough.

On a floured surface, place the dough and cut into 4 pieces. Beginning working on the first piece. Punch the dough down, to release the gases inside and gradually begin stretching it out (I just gradually pulled at each side evenly, until I got my desired thickness). Make sure your hands have some flour on them to prevent sticking. 

Once you have man-handled the dough, place on the cookie sheet and sprinkle 1/4 of the cheese into the middle. Then top with 1/4 of the sausage mixture. Make sure to spread it out evenly. 

Grab one corner and fold to the other side and do this to all sides until the calzone is completely wrapped. Flip the calzone so that the edges are tucked underneath. 

Repeat the steps needed to make the other calzones. Once they are all ready, lightly brush the tops with a little egg and transfer the sheet to the oven. 

Allow the calzones to bake for about 20 minutes, or until the tops are golden and the dough is cooked through. 

Top the calzones with 1/3 cup of the pasta sauce and serve hot. 

Nutritional Info per Calzone and 1/3 cup of the sauce:
Calories: 565 ; Fat: 18g ; Carbohydrate: 70g ; Fiber: 5g ; Sugar: 10g ; Protein: 32.5g

Nutritional Info per Calzone (no sauce):
Calories: 500 ; Fat: 15.5g ; Carbohydrate: 60.5g; Fiber: 5g ; Sugar: 2g ; Protein: 31.5

Foodie Pen Pal - August!

Happy Friday!! Today is reveal day for Foodie Pen Pal and I'm so excited to share what I've received this month! My package was sent by Sarah @ Zoe's Lunch Box. She is always coming up with an exciting way to make lunch look fun! Cute bento boxes that are balanced with fruits, veggies, protein and whole grains. Any kid (or adult) would enjoy these lunches! She has inspired me to take my lunch to the next level. I usually eat leftovers, sandwiches or salads - but I really love the bento box concept of having a bit of everything (and it being delicious to look at too). I'm going to make an effort to make awesome lunches and I'll post pictures and such. 

On to the Foodie Pen Pal Package... 
I love the fact that it was a bunch snacks! I am a notorious grazer, especially crunchy things - and portion control is key. 

Here's the breakdown of everything:

• Can of Chickpeas
• Seasoning for Chickpeas
• Sunbutter
• Veggie Chips
• Cheese Crisps - Melting Romano
• Wind & Willow - Pear & Pomegranate Mix
• LaraBar- UBER Bananas Foster
• 3 Granolas - Maple Pecan, Strawberry & Almond
• Sanders Dark Chocolate Sea Salt Caramel
• 2 packets of individual Cocoa Roast Almonds
• Pop! Gourmet Popcorn - White Truffle Bliss

I love that she sent me an awesome recipe to make roasted chickpeas (with her own seasoning blend) - I've never made these before! I've tried dried, flavored chickpeas and they were pretty awesome. But imagine - warm, crunchy, seasoned snackies? Oh yes, this is happening.... and soon. I'll post pictures once I make them.

Sander's Dark Chocolate Caramel was SOOO good. I love salty sweet combos and this was dead on. I shared the small piece with my husband because I wanted him to see how delicious it was. We are both hooked and now have another favorite chocolate (along with See's, Godiva, Chuao, etc). We appreciate great chocolate and this was just that. I checked their website to see what other varieties they have - OMG they have chocolate covered potato chips! I love these, but they are hard to find. I've already made it clear that I'd like a small box of chocolates and the potato chips for Christmas :)

OMG I love truffle ANYTHING!! I'm not sure how she knew... but she knew. I got a lovely container of truffled sea salt for Christmas from a great friend, and I sprinkle it on everything as a finishing salt. I especially use it when I make microwave popcorn bags (made simply with a brown paper bag, popcorn kernels and a little coconut oil). I can't wait to try this! Maybe I'll make it a movie night - watch a cheesy movie and munch on some tasty popcorn.

I'm so pleased to have gotten such an awesome assortment of goodies! If you are interested in participating, just click on the Foodie Pen Pal icon. It's a monthly program that gives you the chance to connect with others and try new foods. 

I hope everyone has a lovely Labor Day Weekend! My brother is arriving from New York tomorrow with his wife. It's going to be a fun up-coming week with the family! Tons of sight-seeing, hanging out at the beach and eating at our favorite restaurants. I plan to post a few pictures.  Enjoy the long weekend!

Broiled Tamari Ginger Salmon Steaks

I love going to the store and check out to see what looks fresh and delicious. I'm a big stickler on eating seafood that looks and smells fresh. I like to cook any seafood I bring home that day. While strolling along the seafood section at Whole Foods, I noticed no only is the salmon on sale, but it is a bright ruby red. Perfect. I knew exactly what was for dinner tonight! I made a simple marinade once I got home and let the salmon absorb the flavor for about a half hour. After marinating in the fridge, I place the salmon steaks on a well oiled cookie sheet and let them broil for a bit. A simple dish with simple flavors - but stellar turn out. I purchase the salmon in steak form, as they are much more appealing visually - at least to me. The parts that are charred looking were actually the tastiest (and fattiest). Tons of good fats in salmon (high in Omega 3's) and vitamin D. So don't be shy about enjoying the fatty crunch pieces, they are good for you. I split the piece in half and saved half of it for tomorrow's lunch. Planning on having a mixed greens salad with ginger dressing and the salmon right on top - YUM!

Be aware - salmon steaks usually have some bones in them, so be careful when you are eating. My salmon steaks we slightly less than an inch thick and cooked for 7 minutes. They turned out perfectly - not dry at all!  I left the skin on the outside of the steaks, which is optional. Also - Always try to buy wild-caught salmon, as it is the safest to eat (low mercury).  

Broiled Tamari Ginger Salmon Steaks

Cook Time: <10 minutes

Prep Time: < 35 minutes

Serves: 4 (5oz portions)

Ingredients:

• 2 tbsp Tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• pepper to taste
• 20oz of wild caught salmon steaks (approx 2 pieces)
• 1 tsp of oil (for the pan)

In a shallow bowl mix the Tamari, honey, ginger and pepper. Place the steaks in the marinade and cover. Place in the fridge for 30 minutes or so. 

Once the salmon has marinated - Preheat the broiler and prep a lined cookie sheet with some foil. Grease the foil well with the oil. 

Place the salmon on the grease cookie sheet and broil for about 7-10 minutes, depending on the thickness of the steak. 

Once the salmon is completely cooked, allow the salmon to rest a few minutes and then serve.  

Nutritional Info per 5oz portion:

Calories: 290 ; Fat: 13g ; Carbohydrate: 3g ; Fiber: 0g ; Sugar: 2g ; Protein: 37g