Sausage and tomato calzone

Yield: 1 servings

Measure Ingredient
1 tablespoon Active dry yeast
1¼ cup Warm water; (about 110 degrees)
½ teaspoon Sugar
2 tablespoons Olive oil
3 Cloves garlic; chopped
1 tablespoon Chopped fresh basil
1 teaspoon Cracked black pepper
3 cups Flour
1 teaspoon Salt
1 tablespoon Olive oil
1 medium Onion; diced
3 Cloves garlic; chopped
1 pounds Bulk Italian sausage
2 Tomatoes; seeded and coarsely
; chopped
¼ cup Diced sun-dried tomatoes
⅓ cup Grated Parmesan cheese
⅓ cup Grated mozzarella cheese
2 tablespoons Chopped fresh basil
Salt and black pepper to taste

PIZZA DOUGH

CALZONE STUFFING

Place yeast, ¼ cup of the warm water, and sugar in a mixing bowl. Stir and let stand for about 10 minutes, or until creamy and foamy.

Add olive oil, garlic, basil, and pepper and stir. Using the dough hook of an electric mixer, mix in flour, about 1 cup at a time. Add salt and mix until a soft dough forms.

Place dough on a well-floured surface and knead to form a smooth, elastic dough, 3 to 4 minutes. Place dough in a large, greased bowl, cover, and let rise until doubled in size, about 1½ hours.

When dough has doubled, punch down and turn out onto a well-floured board.

Roll out or stretch to a 12-inch circle about ¼ inch thick.

Calzone Stuffing:

In a large sautee pan, heat olive oil until very hot. Add onion and saute until you can smell the aroma. Add the garlic and again saute until you can smell the aroma. Add sausage and saute until sausage is nearly cooked. Add tomatoes and sun-dried tomatoes and toss with sausage.

Heat mixture until bubbling hot. Remove from heat and place in a bowl to cool. Once the mixture is cool, mix in Parmesan and mozzarella cheeses, basil, salt and pepper. Preheat oven to 375 degrees. On a floured board, separate pizza dough into 4 equal pieces. Stretch or roll each piece out to a 6- to 8-inch circle about ¼ inch thick.

Divide sausage mixture among the dough circles, placing filling on one side of each circle. Fold dough over filling, forming a semicircle, and crimp well. Place on a baking sheet and bake for about 30 minutes, or until golden brown. Serve hot.

Makes four calzone.

Converted by MC_Buster.

Per serving: 2016 Calories (kcal); 54g Total Fat; (24% calories from fat); 59g Protein; 322g Carbohydrate; 21mg Cholesterol; 2680mg Sodium Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 5 Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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