Yield: 4 Servings
|1||Loaf (1 lb.) frozen bread dough; thawed|
|2 tablespoons||Salad oil|
|1 tablespoon||Beaten egg|
|3 tablespoons||Grated Parmesan cheese|
|¼ pounds||Italian sausage|
|1 small||Onion; chopped|
|1||Red bell pepper; stemmed, seeded; chopped|
|¼ cup||Sour cream|
|Salt and pepper|
Date: Fri, 21 Jun 1996 19:33:56 -0500 From: "Emily J.T. Tyson" <ejtt@...> Here is the recipe for the breakfast calzone! I got it from High Plains Country Cooking by Beverly G. Barbour. She says in the introduction the recipe that a calzone (pronounced cal-zone-ee) is a big Italian turnover.
If you try this let me know what you think...I haven't gotten a chance yet.
Also, please let me know if some other breakfast meat could be substituted, because I am not all that fond of Italian Sausage.
Calzone: Preheat oven to 425 degrees. On a floured board, divide dough into 4 equal pieces; roll each into a 6-inch round. Grease 2 baking sheets. Place 1 dough round on pan. Flatten round until about one-eighth-inch thick and 7 to 8-inches wide. Spoon one fourth filling over half of the dough round to within one-half-inch of the edge. Brush edges of the round with water. Fold half of the dough over the filling, pressing edges firmly togther to seal. With a fork, prick top of turnover several times. Repeat with remaining filling. Brush with egg, sprinkle with parmesan cheese and bake for about 20 minutes. Makes about 4 servings.
Filling: Beat eggs and cheese together; set aside. Remove casings from sausage and crumble into frying pan. Add onion and pepper; cook until lightly browned. Sprinkle flour over onion mixture; stir until mixed. Stir in sour cream and egg mixture; stir until softly set. Season and let cool slightly. Makes about 2 cups.
EAT-L DIGEST 21 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .