Sausage Calzone

The Dude and I are impatiently waiting for warmer weather. Back in March we had a stretch of about a week with temperatures in the 80’s. Now, we’re back in the upper 40’s with wind! We have spent most of the day outside, me getting out the tractor and cutting the lawn, and The Dude building a ramp into our barn. While I want to make something for dinner that warms us up in the chilly weather I don’t have all day to cook. So, I decided on making sausage calzone.

Is it a pizza, a sandwich, or a turnover? Yes to all three! Pizza dough folded over and filled with all kinds of yummy goodness. This is yet another recipe where you can let your imagination run wild. Crazy about meat and cheese? Load it up! Looking for a lighter veggie option? The sky is the limit! One note when making calzones, make sure you cook most of the moisture out of your veggies, especially if you are using mushrooms or spinach. You don’t want a soggy calzone.

Quick tip alert! Don’t have the time or inclination to make your own pizza dough? The frozen pizza dough at your grocery store is perfect – go for it! No time to make fresh tomato sauce? Don’t be afraid to pick up your favorite marinara or pizza topping. Let’s face it, you don’t always have all day to cook!

Let’s rock this calzone baby! We start with the dough….

Everyday Pizza Dough

  • 2-1/4 tsp active dry yeast
  • 1-1/2 cups warm water (about 110 degrees F)
  • 3-1/2 cups all purpose flour, plus more for working and rolling the dough
  • 2 tsp kosher salt
  • 1 scant TBSP honey
  • 1 TBSP olive oil for greasing the bowl and baking sheet

In a large bowl, combine the yeast and warm water. Stir to disolve the yeast and allow to rest for 5 minutes.

Add about half of the flour to the yeast mixture and blend until smooth with your hands. This is messy – just so you know! Add the salt and honey and mix to blend. Add the remaining flour and mix until blended.

Flour your work surface generously – seriously, this dough is STICKY! Turn the dough onto your worksurface and knead for 3-5 minutes. The dough should feel smooth and fully integrated. Put the dough in a lightly oiled bowl, cover with plastic wrap and let it rest in a warm place for about 1-1/2 hours. If you have a bread proof temperature setting on your oven, use it! When the dough has doubled in volume, punch it down gently and let it rest again for another 15 minutes.

Dough has risen, ready to punch down. Always happy when the yeast has done its job!

While the dough is resting for the last 15 minutes, brown 1 pound of italian sausage (casings removed) and then set aside.

Flour your work surface and turn the dough out of the bowl. Knead briefly and divide the dough in two (I’m making two large calzones. You can divide it in fourths if you like.) Roll the dough out into a circular shape. Coat the dough with pizza sauce.

On one half of the rolled dough, place cooked sausage, leaving a bit of room at the edges. Add grated mozzarella cheese on top of the sausage. Fold over the dough and seal the edges with the tines of a fork. Gently transfer the calzones to a baking sheet that is greased with olive oil.

Tomato sauce, sausage and mozzarella cheese. Ready to seal it up and bake.

Goodness me! Dinner is ready!

Bake at 400 degrees for 20 minutes. Let rest for 10 minutes. Cut in half. Eat. Smile.


About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Main Dishes and tagged , , . Bookmark the permalink.

One Response to Sausage Calzone

  1. Pingback: Lamb Calzone with Mint Yoghurt Sauce « Rhianna's Guide to Ethical Eating

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