Calzone 2

8 servings

Ingredients

Quantity Ingredient
1 Pkg yeast
¾ cup PLUS -see next line-
½ cup Warm water
1 pounds Italian style sweet sausage
1 small Onion, diced
½ pounds Pepperoni, salami, or soppresatta, or a combo
Chopped black olives
Mashed anchovies
Capers
Chopped sweet peppers
Salt to taste
3 cups Flour
1 tablespoon Olive oil of these cut in 1/4\" cubes
1 tablespoon Chopped fresh Italian parsley
Crushed red pepper
2 tablespoons Olive oil
2 cups Shredded mozzarella cheese
Salt and pepper to taste

Directions

DOUGH

FILLING

OPTIONAL

Dough: Mix yeast and ¾ cup water and set aside to proof. Add salt to flour if desired; gradually add yeast and water and oil. working on a floured surface, gradually add the ½ cup water and knead the doug for 10 minutes. Place in a lightly greased bowl, turn to coat, cover and let rise until double.

Filling: Crumble the sausage in a skillet and saute until it loses its pink color, 5-10 minutes. Remove sausage to a bowl using a slotted spoon. Add onion to pan and saute until clear. drain and add to sausage. Mix in the cubed sausage meat, parsley and any optional ingredients you desire, salt and peppr. divide dough into 4 or 8 equal portions. Roll out to ⅛" thickness. Brush each circle with olive oil, leaving a 1" border. Divide sausage mixture evenly among circles, placing on one side of circles. Sprinkle with mozzarella.

Fold over to form a semicircle and press to seal the edges. Brush tops with olive oil and place on a lightly greased cookie sheet. Bake at 450 25 minutes or until golden brown. serve piping hot.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 01-12-95

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