Saturday, May 07, 2005

Sausage and Pepper Calzones

Sausage and Pepper Calzones (Adapted from CL )

For the dough

2 3/4 cups all-purpose flour, divided
1 cup warm water
2 1/4 teaspoons dry yeast
1/4 teaspoon granulated sugar
1 tablespoon extravirgin olive oil
3/4 teaspoon kosher salt

For the filling

1 teaspoon olive oil
2 cups thinly sliced red bell pepper
1 cup chopped onion
2 garlic cloves, minced
16 ounces tomato, basil and mozarella chicken sausage, cut into 1/4" slices
3 ounces shredded mozzarella cheese
1/2 cup tomato sauce
1/4 cup cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

To make the dough

In a large bowl, combine 1/2 cup flour, 1 cup warm water, yeast and sugar until thoroughly mixed. Gradually add 1 3/4 cups flour, 1 tablespoon oil and 3/4 teaspoon salt. Stir mixture until a soft dough forms. Knead the dough on a lightly floured surface until smooth and elastic, adding enough of remaining 1/2 cup flour to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover the bowl and let the dough rise until doubled.

To make the filling

In a large skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, onion, garlic and sausage - cook 10 minutes or until the vegetables are tender. Scoop mixture into a bowl and let cool slightly. Stir in the mozzarella, tomato sauce, cottage cheese, Parmesan, oregano, salt and crushed red pepper.

Preheat oven to 450

Punch dough down - cover and let rest 5 minutes. Evenly divide the dough into 8 portions. Roll each piece into a 6" circle on a lightly floured surface. Scoop about 1/2 cup sausage mixture onto half of each circle - making sure to leave about a 1/2" border. Fold dough over filling and use your fingers to crimp the edges of dough together to seal. Place calzones on a large baking sheet lined with foil and coated with nonstick spray. Use a fork to pierce the tops of each piece of dough once with a fork. Lightly spray the calzones with cooking spray. Bake until the calzones are golden - about 12-15 minutes.

Makes 8 calzones.

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  1. I made these last week too! I think I incorporated too much flour too quickly so the dough didn't rise as well. They turned out fine though. Good dough is all about technique. I froze a few for a quick dinner.

  2. Brian - the leftovers did reheat quite well! I wish I made a double batch though.

  3. My dough seemed to stretch and rip very easily, how can I correct this?

  4. Bassque - Perhaps the dough might have needed more time being kneaded?