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Killer Calzone




Source of Recipe


Texas Parks & Wildlife # 921 - Jan. 14-21, 2001


List of Ingredients




Dough
1 teaspoon salt
1 teaspoon sugar
1 packet dry yeast
1 cup warm water
2½ cups all-purpose flour
1 tablespoon olive oil

Filling
½ pound ground venison, browned
1½ teaspoon fennel seed
8 ounces crushed tomatoes or tomato puree
1 tablespoon grated Romano cheese
½ medium pepper, diced
1 egg, beaten
½ cup grated mozzarella
sesame seeds
salt and pepper to taste


Recipe



Preheat oven to 350 degrees.

Simmer tomatoes, fennel seed, salt and pepper about 5 minutes and cool. Combine salt, sugar and yeast in a large mixing bowl and add water. Let stand for 5 minutes. Add flour and oil; mix with a large spoon until all flour is moistened. Beat 20 more strokes, cover and put in warm place (atop range) for 15 minutes.

Roll out dough on a floured surface in an oblong shape about ¼-inch thick. Spread tomato over dough, then distribute other ingredients on top and roll up into a roll. Brush with egg and sprinkle with sesame seeds. Bake in a jelly roll pan until golden brown, 10 to 15 minutes. Cool 5 minutes, slice and serve.