Wednesday, February 24, 2010

Calzones

A recipe I received through the mail:

1 1/4 c. warm water (105F-110F)
1 package active dry yeast
2 tsp olive oil,plus extra for brushing
1/2 tsp. salt
3 1/2 c.flour
3/4 pound fresh bulk sausage
1 can (8 ounces) tomato sauce I use pizza sauce instead
2 cups mozzerlla cheese
1cup shredded Romano or Parmesan cheese, You can use any cheeses you like as you would on pizza.
Any toppings can be added as you would like as would be for pizza.

     Combine water and yeast: stir and dissolve yeast.  Add 2 tsp olive oil and salt, gradually add 3 cups of flourto form soft dough.  Beat until  dough is smooth and elastic.  Cover and let rise until puffy, 30-45 minutes.

      Crumble sausage into large skillete and cook over medium heat until browned set aside to cool.

      Preheat oven to 500 depending on your oven set at 495 so it doesn't burn.  Lightly grease a baking sheet.  Sprinkle work surface with remaining flour.  Turn dough out onto surface and coat with flour.  Divide dough into 4 equal sectioins.  Roll out each section to make a 10 inch round; brush lightly with oil, I use water. 

      Top half of each round with 4 tablespoons tomato sauce or pizza sauce, sausage, or any toppings you choose, mozzorella nad Romano or any cheeses.  Moisten edges and fold dough over to enclose filling.

       Seal calzones with fork tines; pierce each with fork and brush with oil.  Place on prepared baking sheet.  Bake until golden brown, 8-9 minutes.  I set my new oven at 495 at 8 minutes just right, older ovens may need longer cooking time makes a difference I have found.