Pork Sausage and Pepper Calzones

Ingredients

• 14 oz Pillsbury Classic Pizza Crust dough
• 18 oz Italian pork sausage mix
• 2 bell peppers, thinly sliced
• 2 garlic cloves, minced
• 4 tablespoons cream cheese
• 2 tablespoons Tuscan Heat Spice, divided
• 1 cup mozzarella cheese
• 10 oz marinara sauce
• 2 tablespoons butter
• Cooking oil
• Salt and black pepper

Instructions

1. Heat the oven to 425°F, using the middle and bottom racks. Wash and dry the produce. Halve, core, and thinly slice the bell peppers. Peel and mince the garlic.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell peppers and cook until tender, 4–6 minutes. Remove the sausage from its casing, add it to the pan, and cook, breaking it up, until browned and cooked through, 4–6 minutes. Drain excess grease if needed.
3. Stir the cream cheese, 2 teaspoons Tuscan Heat Spice, and ½ cup water into the pan. Cook until most of the water evaporates, 1–3 minutes. Season with salt and pepper and remove from the heat.
4. Combine the garlic, butter, and 1 teaspoon Tuscan Heat Spice in a microwave-safe bowl. Microwave until melted, about 30 seconds. Unroll the pizza dough and gently stretch each sheet into a 6-by-8-inch rectangle on a lightly oiled baking sheet.
5. Sprinkle the dough with mozzarella, leaving a ½-inch border. Top with the sausage and pepper mixture. Roll each rectangle from a short side into a log, pinch the ends closed, and tuck them underneath. Cut three shallow diagonal slits in the top of each log.
6. Brush the stromboli with the garlic butter and season with salt and pepper. Bake until golden and crisp, 14–16 minutes. When 2 minutes remain, warm the marinara in a covered microwave-safe bowl for 30–45 seconds.
7. Transfer the stromboli to a cutting board and slice each into quarters. Serve with warm marinara for dipping.