Sausage, Bell Pepper, and Mushroom Saute
with Italian house salad
- Onions, medium - 1, sliced
- Bell peppers, red - 1, sliced
- Sausage, any pre-cooked or smoked variety - 16 oz, sliced
- Garlic - 2 cloves, chopped
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Thyme leaves - 1 tsp, leaves torn
- Lettuce, romaine - 2 hearts, chopped (sub green leaf or iceberg)
- Tomatoes, medium - 1, diced (sub half a cup cherry or grape tomatoes for each medium tomato)
- Black olives, sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Onions / Bell peppers / Sausage / Garlic - Prep as directed. Combine onions and bell peppers. Store sausage and garlic separately. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
- Lettuce / Tomatoes - Prep as directed.
- Olives - Drain and rinse.
- Heat a large skillet over medium-high heat. Add cooking oil and then sausage and mushrooms. Saute, turning to brown both sides, until sausage and mushrooms are deep golden brown, 5 to 6 minutes.
- Add onions and bell peppers to the pan and continue to cook until tender, 2 to 3 minutes more. Stir in garlic and sprinkle thyme leaves over top. Saute for 1 minute more.
- Whisk together vinegar, mustard, and oregano. Add olive oil while whisking. Toss with lettuce, tomatoes, and olives.
- Serve saute with salad on the side. Enjoy!
These turned out great and reheated well!0 Helpful
The calzones were hard to make. The filling was easy, but it was hard for me to wrap them up properly. Although they tasted good at the end, they didn't look pretty! My husband loved the filling and ended up disassembling the calzone and eating the filling over rice. In the future I would add 1-2 more bell peppers and just eat it over rice instead of making calzones.0 Helpful
Absolutely loved the filling. I wish I had made more to freeze for later!0 Helpful
This was true comfort food! I served the calzones with homemade pizza sauce on the side. I made extra filling and used it as a topping on gluten-free pizza crust for my child who needs to eat GF.0 Helpful
LOVED the simple oregano dressing for the salad so much I went back for seconds after the kids went to bed.0 Helpful
I did it as a pizza instead of calzone but ended up having to eat it with knife and fork anyway. Very tasty!0 Helpful