Calzones
Source of Recipe
Roberta
Recipe Introduction
yield: 4 calzones
List of Ingredients
DOUGH
1 T. dry yeast
1 tsp sugar
1 14 c lukewarm water
1 tsp salt
3 T. olive oil
3 cup flour
Recipe
DOUGH
Combine yeast, sugar and 1/4 c water in mixing bowl. Let stand about 10 minutes until mixture is bubbly.Add remaining water along with salt and olive oil. Stir in flour and beat with wooden spoon or with your hands to make a stiff, sticky dough. Turn dough out on a well floured board and knead until velvety smooth and elastic, about 10 minutes. Thoroughly oil large bowl, add dough and turn to coat with oil. Cover bowl with cloth and set in warm, draft-free spot until doubled in bulk, about 1- 1 1/2 hours. Punch dough down, turn out on light floured board to rest for five minutes. Divide into four equal portions and roll each into a circle about 9 inches in diameter.
FILLING
Grate mozzarella, parmesan and romano and combine with ricotta cheese. Cook sausage, breaking up large lumps. Remove from pand and blot out fat on paper towel. Combine sausage, pepperoni and parsley with the cheese mixture. Pre heat oven to 350* Divide filling amoung four dough rounds, about one cup filling to each calzone, taking care to leave a margin around edges... Fold circle in half to enclose filling. Seal by neatly trimming rounded edges with a pizza cutter.Transfer turnovers to well-greased cookie sheet and bake 25-30 minutes until dough is browned and crisp
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