1 pound Italian turkey sausage links
1 cup chopped onion
3/4 cup each chopped green, sweet red and yellow bell peppers
2 garlic cloves, minced
5 teaspoons olive or canola oil, divided
2 tablespoons sherry or chicken broth
1 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons minced fresh oregano, divided
3 teaspoons minced fresh rosemary, divided
2 loaves (1 pound each) frozen bread dough, thawed
1 can (15 ounces) pizza sauce, divided
3 teaspoons cornmeal
Remove and discard sausage casings; crumble the sausage. In a large nonstick skillet, cook sausage, onion, peppers and garlic in 2 teaspoons oil over medium heat until meat is no longer pink; drain. Stir in sherry or broth, 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 pepper filling 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.
Coat baking sheets with nonstick cooking spray and sprinkle with cornmeal. 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.
Yield: 12 servings.