Wednesday, November 20, 2013

Calzone

Like pizza?  You'll love Calzone, then.  It's like an inside-out-pizza!  This recipe serves 4.


Calzone



Ingredients for dough
½ tsp. honey
2 ½ cups all purpose flour (plus a little for kneading dough)
1 cup warm water
1 pack dry yeast
¼ tsp. salt
½ tsp. olive oil (plus a little for oiling the bowl)

Ingredients for Calzone filling
¾ lb. ground Italian sausage
1 tsp. olive oil
1 medium onion, coarsely chopped
¼ cup chopped bell peppers
1 cup thinly sliced mushrooms
1 ½ cups grated mozzarella cheese
½ cup grated Monterey Jack cheese
¼ to ½ cup of black olives, sliced (optional)
one egg, beaten
Parmesan cheese, grated

For the sauce:  See Tomato Sauce #2 on our blog

Directions for the dough
·         Add the honey to a large bowl, then add the hot water and sprinkle with the packet of yeast
·         Stir and let sit for a few minutes
·         Add the salt and olive oil, then sprinkle with one cup of the flour and stir with a spatula
·         Add another cup of flour and mix well, then add the remaining ½ cup of flous and stir by hand until combined
·         On a floured surface, knead the doug until no longer sticky (add a little more flour if needed), about 5 minutes
·         Form the dough into a ball and place in a bowl greased with olive oil
·         Coat the dough well with the olive oil, rolling it around the sides of the bowl
·         Cover with a towel and place in a warm, dry place for about one hour

Directions for Calzones
·         In a medium skillet, lightly brown the sausage in 1 tsp. olive oil, remove the sausage to a bowl, drain and set aside, reserving the oil
·         Add the onion and bell pepper to the oil, and cook over medium heat until soft
·         Remove the onion and bell pepper to a bowl
·         Add mushrooms to the same oil, cook over medium-low until they give off their liquid, then remove and set aside in a bowl
·         Divide the risen dough in to 4 portions, and roll each out to about 8” around
·         Top each piece of dough with some of Tomato Sauce #2, keeping it about ½” away from the edges
·         Top with Italian sausage, onions, peppers, mushrooms and cheeses (and olives if using)
·         Fold dough over (half-moon style), pinch and twist edges to seal them
·         Brush the egg over the entire top of each Calzone
·         Bake at 350° for about 20 minutes
·         Serve topped with more of the Tomato Sauce #2 and a little Parmesan cheese.  Enjoy!


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