Sausage and Pepper Calzones

Ingredients

• 1 pound mild chicken sausage cut into 1/4-inch slices (such as Gerhard's)
• 0.3 teaspoon pepper red crushed
• 2.3 teaspoons yeast dry
• 1 tablespoon olive oil extravirgin
• 12.3 ounces flour all-purpose divided
• 2  garlic clove minced
• 0.5 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 0.3 cup cottage cheese 2% low-fat
• 1 teaspoon olive oil 
• 1 cup onion chopped ( 1)
• 1 teaspoon oregano dried
• 2 tablespoons parmesan fresh grated
• 3 ounces part-skim mozzarella cheese shredded
• 2 cups bell pepper red thinly sliced ( 2)
• 1 Dash sugar 
• 0.5 cup tomato sauce 
• 1 cup water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• aluminum foil
• ziploc bags
• measuring cup

Directions

1. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. 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.)
4. To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet.
5. Add bell pepper, onion, garlic, and sausage; saut 10 minutes or until tender. Spoon mixture into a bowl; cool slightly.
6. Add mozzarella and remaining ingredients to sausage mixture; stir well.
7. Preheat oven to 45
8. Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions.
9. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal.
10. 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.
11. Bake at 450 for 14 minutes or until browned.
12. Remove from oven. Cool completely on a wire rack.
13. Coat a sheet of foil with cooking spray.
14. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray.
15. Place calzones in a heavy-duty zip-top plastic bag; freeze.
16. Preheat oven to 45
17. To reheat, place foil-wrapped, frozen calzones on a large baking sheet.
18. Bake at 450 for 40 minutes or until thoroughly heated.