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Lou Pember Calzone




Source of Recipe


Buddy Cookook


List of Ingredients




Make dough (see below).
While dough rises, prepare the filling (also below).
After dough has risen, punch it down and divide in half for 2 large calzone, in quarters for individual-sized calzone.
On a lightly floured board, shape each portion into a round ball; roll large balls into 11-inch circles, small ones into 8-1/2-inch circles.
Brush surface of each circle lightly with olive oil or salad oil.
Spread half (for large calzone) or a quarter (for small calzone) of the filling over half of each dough circle.
Fold plain half over filling, then press edges together, roll 1/2 inch edge up and over, seal, and crimp.
With a wide spatula, transfer turnovers to greased and corn-meal-dusted baking sheets.
Prick tops with a fork and brush lightly with olive oil or salad oil.
Bake in a 475 oven until well browned 15-20 minutes for either size.
Makes 4 servings.

Crusty Dough
Dissolve 1 package active dry yeast in 1 cup warm water (about 110 degrees).
Stir in 1/2 teaspoon salt and 2 teaspoons olive oil or salad oil.
Gradually mix in enough (2-1/2 to 3 cups) all purpose flour, unsifted, to make a soft dough.
Turn dough onto a well-floured board and knead until smooth and non-sticky, adding more flour as needed (1/4 to 1/2 cup more).
Place in a greased bowl; turn dough to grease top.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Sausage Filling
In a wide frying pan cook 3 (about 10 oz) mild Italian sausages, sliced, over medium heat until browned.
Add:
1 small onion, sliced
1 clove garlic, minced or pressed
1/4 pound mushrooms, sliced
1/2 small green pepper, sliced
1 small carrot, thinly sliced.

Cook, stirring, until vegetables are limp.
Stir in:
1 can (8 oz) tomato sauce
1 can (1-1/2 oz) sliced olives, drained
1 teaspoon dry basil
1/2 teaspoon oregano leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper

Simmer, uncovered, about 5 minutes.
Let cool while dough rises.
When ready to assemble the calzone, stir in:
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Add salt and pepper to taste.

Recipe