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4 Servings
Recipe By: Eunice AO
Calzone
Ingredients
- 1 packet active dry yeast
- 1 tsp honey
- 1 Cup Water
- 2 cups flour
- 1 1/2 tsp sat
- 6 tbsp olive oil
- 1 lb Mild Italian sausage
- 1 pkt pepperoni
- Mushrooms
- Garlic
- 1/2 tsp dried oregano
- 12 oz mozzarella cheese
- Parmigiano-Reggiano Cheese
- Spaghetti sauce
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Directions
- In a small bowl, stir together the yeast, honey and warm water. Add in 1 Tablespoon of olive oil. Let stand for 5 minutes. In a large mixing bowl. combine the 2 cups bread flour, the salt and yeast mixture; stir to mix. Knead the dough on a lightly floured surface for 5 minutes or until it is smooth and moist but not sticky. Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
- Preheat the oven to 450°F.
- In a 10-inch fry pan over medium heat, warm 1 Tablespoon of olive oil. Add the sausage, breaking it into small chunks, and cook until browned and cooked through, about 8 minutes. Drain on paper towels.
- Wipe out the pan, set over medium heat and warm 1 Tablespoon of olive oil. Add the onion and cook, stirring occasionally, for 2 minutes, then add the bell pepper and garlic. Cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 15 minutes.
- Punch down the dough, divide it into 6 equal pieces and roll each into a ball. Using extra bread flour if the dough is too sticky, roll out 1 ball of dough into an 8-inch round. Place filling onto one-half of the dough. Fold over the dough to make a half moon and crimp the edges with a fork. Repeat to make 5 more calzones. Brush the top of each calzone with 1/2 Tbs. olive oil, then dust each with 1 Tablespoon Parmigiano-Reggiano cheese.
- Place on a parchment-lined baking sheet that has been dusted with cornmeal. Bake for 10 to 12 minutes or until golden brown and cooked through. Let cool for 5 minutes before serving.
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