Continuing in my series of Taste of Home recipes modified to create healthier versions for those who need to watch starchy carbs but love a good sandwich.


  • 1 container (15 ounces each) ricotta cheese
  • 2 cups (1 pound) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 pound bulk Italian sausage
  • 1 batch Ezekiel Style Bread Dough
  • 1 jars (16 ounces each) marinara sauce


  • In a large bowl, combine cheeses, oregano, basil, onion, green pepper and garlic. In a heated skillet, coated with nonstick spray, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture.
  • Divide dough into eight portions; roll each into a 6-in. circle. Spoon filling evenly on half of each circle; fold dough over filling and seal edges. Place on greased baking sheets.
  • Bake at 350┬░ for 25 minutes or until golden brown. Serve with marinara sauce for dipping.

Original recipe published as Cheese ‘n’ Sausage Calzones in Taste of Home October/November 1995