adapted from Cooking Light, May 2007
2 ¾ cups all-purpose flour, divided (about 12 ⅓ ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 ¼ teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
¾ teaspoon kosher salt
1 teaspoon olive oil
2 cups sliced mushrooms
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage, cut into ¼-inch slices (I used Al Fresco)
¾ cup (3 ounces) shredded part-skim mozzarella cheese
½ cup no-salt-added tomato sauce
¼ cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about ½ cup sausage mixture onto half of each circle, leaving a ½-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.
Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.
Preheat oven to 450°.
To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
WW Points: 7