1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, chopped coarse
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes
Prepare pizza dough.
In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat. Add bell pepper and mushrooms and cook for 5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft. Remove with a slotted spoon to a large bowl. Stir in the mozzarella, parsley and red pepper flakes.
Preheat the oven to 450 degrees F. Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.
Divide the dough into 4 pieces. Take one piece of the dough and with floured hands press it into a 6-inch round. Stretch or roll it out with a rolling pin into a 12-inch circle. Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water. Fold the dough in half to enclose the filling; seal the edges with a fork. Repeat with the remaining dough and filling. With a large spatula, carefully transfer the calzones to the prepared baking sheets. Bake for 20 minutes, or until golden and crisp on the outside.