As posted on AJC.com

Hands on time: Total time: 30 minutes Serves: 4
Ingredients:

• 1 (13.8-ounce) can refrigerated pizza dough
• 4 tablespoons prepared pesto sauce
• 1 cup shredded Italian blend or mozzarella cheese
• 6 to 8 ounces fully cooked smoked chicken or other smoked sausages
• sliced 1/2 roasted red pepper patted dry and chopped or fresh green or red bell pepper, seeded and chopped

Instructions:
Preheat oven to 425 degrees. Unroll dough on a lightly oiled 10-by-15-inch baking sheet. Starting at the center, press out dough with your hands to form a 14-by-8-inch rectangle. Cut into four 7-by- 4-inch rectangles and separate slightly. Spoon 1 tablespoon pesto on each rectangle, to within 1 inch of the crusts’ edges. Top each with 1/4 cup cheese. Divide sausage and red peppers evenly on top. Fold the dough over the filling to form a triangle. Press the edges securely and pinch to seal. Prick the tops with a fork. Separate calzones slightly, if needed. Bake for 12 to 16 minutes, or until golden brown.