True Italian calzones do not contain sauce, just rich bites of delicious melted cheese, sausage, mushrooms and fresh basil.
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1 1/2 cup ricotta cheese
Dash Salt & Pepper
1/2 c. Crumbled Browned Italian Sausage
1/2 cup diced pepperoni
1/2 tsp dried parsley
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten
First, prepare the dough:
Mix flour and sugar together in a medium bowl. In a mixer or large bowl add 1 cup of the flour mixture and all of the water and olive oil, mixing well until smooth. In the remaining flour mixture, add the salt, stir. Add remaining flour mixture, until it forms a nice ball. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
Alternatively, if you have a bread machine, you can Place water, yeast, sugar, oil, flour, salt and in the pan of the bread machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll out dough on a lightly floured surface.
While dough is rising, combine the ricotta cheese, sausage, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate until needed.
Preheat oven to 375 degrees F
When dough has doubled in size, punch it down and separate it into 2 equal parts.
On a lightly floured surface roll out the dough into thin circles.
Fill each circle with 1/2 of the calzone filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with beaten egg and place on a lightly greased cookie sheet. Sprinkle lightly with parmesean and italian seasonings of your choice if you’d like them to take on a pretty speckled look.
Bake for 25-30 minutes.
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