Chicken Sausage Calzone

Needs more flavor.

This was unbelievable! I've never had a calzone I liked as much as this one. This is MUCH better than any calzone I've ever had, even in a restaurant. We made it as written with one batch of the whole wheat pizza dough recipe from The Great Chicago Style Pizza cookbook, Angelo's Marinara sauce recipe from Saveur magazine, and al Fresco Sweet Italian Chicken Sausage. We already have plans to make it again soon, perhaps a vegetarian version?

This was unbelievable! I've never had a calzone I liked as much as this one. This is MUCH better than any calzone I've ever had, even in a restaurant. We made it as written with one batch of the whole wheat pizza dough recipe from The Great Chicago Style Pizza cookbook, Angelo's Marinara sauce recipe from Saveur magazine, and al Fresco Sweet Italian Chicken Sausage. We already have plans to make it again soon, perhaps a vegetarian version?

Easily made vegetarian if needed I made this vegetarian using Wegman's Don't be piggy sausage. I've realized that isn't my favorite vegetarian sausage, but the recipe was still quite good. I also used kale instead of spinach and fresh garlic instead of powder. I added 1/2 of a chopped onion to a double batch of this recipe, but I don't think that added much. If/when I make this again I will use a different veggie sausage or my own homemade seitan, and I think I may add some diced tomato. I've heated up leftovers in the microwave, and then crisped it up in a hot cast iron pan. I've frozen a few for nights I don't have time to cook, and I hope they reheat well also. Tonight I had a refrigerated calzone and dipped it in prepared marinara, and it really completed the recipe! I also used the eating well easy whole wheat pizza dough, and it's worth the small amount of extra effort in my opinion. Pros: Very good and easily tweaked