I was inspired by fellow blogger Me, Myself, & Pie for this recipe.  She made a delicious Turkey and Basil Calzone so I whipped up a different version.  Thanks so much for the great idea.  Go on over and tell her a big thank you too!

Turkey & Sausage Calzone

Serves: 4  Prep Time:  30 minutes  Cook Time: 15 minutes

Cooking spray

1 T olive oil

1 small onion, chopped

2  garlic cloves, minced

8 oz. sliced mushrooms

1  pound  ground turkey breast (original recipe called for ground chicken)

1 T tomato paste

¼ cup red wine

1 large can crushed tomato

¼  t  crushed red pepper

1 t dried oregano

S&P

1  (13.8-ounce) can refrigerated pizza crust dough

½ cup shredded part-skim mozzarella cheese you could also use fresh mozzarella for really super gooey fillings!

¼ cup parmesan cheese for sprinkling.

½ t garlic powder

½ t S&P

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add oil and sausage.  Allow sausage to brown, about 4 minutes.  Remove sausage with a slotted spoon and set aside. Add onions and mushrooms to pan.  Seaon with salt and pepper.  Cook until soft, about 5 min.  Add garlic,s sausage and turkey to pan and sauté 5 minutes or until turkey is no longer pink, stirring to crumble. Stir in tomato paste, cook for a minute or so. Deglaze the bottom of the pan, scraping up all the good bits, with your red wine.  Stir in your tomatoes and season with red pepper, oregano, and more S&P.   Reduce heat, and simmer 15 minutes, stirring occasionally.

Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide turkey and sausage mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Crimp the edges with a fork.  Sprinkle the tops with S&P, garlic powder, and parmesan cheese. Bake at 425° for 12 minutes or until golden.