Call me Al Calzone..."I make ya a offer ya cannot refuse"! I reprinted Springers submitted recipe so you could find it easier.
Its in the "newly submitted" recipe catagory.[p]Do I recommend it?? You betcha!![p]Except for a few minute (minimal) changes it went as posted. I am stuffed.
Sprinter..watch for e.mail..!! And thanks..
Submitted by: sprinter email@example.com [p]
This is a great calzone. There are a myriad of fillings that can be used but this is one of the favorites of my family.
• 1 Tbs olive oil • ½ Cup grated parmesan or romano cheese
• ½ Cup chopped onion • 2 tsp chopped fresh sage - if you use dried, use ¾ teaspoon
• ½ Cup chopped green pepper • ½ tsp black pepper
• 1 recipe of the calzone/pizza dough • 1 lb italian sausage
• 1 Cup ricotta cheese - this is important as it acts as a binder for the filling • 1 large egg
• 1 Cup cubed or shreaded mozzarella cheese [p]
• heat the oil in a skillet and brown the sausage - set aside
• in the same pan, saute onion and pepper for 5 minutes
• press the dough out into a 12 inch circle, dough recipe makes 2
• combine remaining ingredients in a large bowl, add veggies and meat
• mix well
• place ½ of the filling on ½ of the calzone, fold dough over to make a half circle, seal the edges well
• repeat for the other calzone
• using a fork, make several holes in the calzone [p]Cooking Directions:
• preheat the egg, using an indirect setup, to 450 to 500 degree dome temperature
• place calzone on the pizza stone and cook until golden brown, usually 15-20 minutes
• watch through the chimney for doneness [p]Special Instructions:
• be sure not to allow any of the calzone to hang over the edge of the stone as the crust will burn at these high temperatures [p]
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