1

Coat large nonstick skillet with nonstick spray and heat over medium. Add sausages, bell pepper, onion, and mushrooms and cook, stirring frequently, until vegetables are tender and any liquid has evaporated, about 10 minutes. Stir in garlic and oregano and let cool.

2

In stand mixer fitted with paddle attachment, mix 1⅓ cups flour and yogurt until thick dough forms. Divide dough into 6 equal balls

3

Preheat oven to 450°F. Line large baking sheet with parchment paper.

4

Sprinkle remaining 2 tbsp plus 2 tsp flour onto work surface and rolling pin. Roll out each dough ball to 6-inch diameter. Divide filling among dough rounds, placing in center of each round. Top each with 3 tbsp cheese. Fold over each dough round into semicircle to enclose calzone. Crimp edges with fork.

5

Place calzones on prepared baking sheet. Bake until dough is golden brown and cooked through, about 15 minutes. Serve calzones with marinara sauce for dipping.

6

Per serving: 1 calzone plus 2 tbsp marinara