Sausage And Three Cheese Calzone Recipes

THREE-CHEESE CALZONES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

SAUSAGE AND RICOTTA CALZONES

Steps:

• Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
• To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
• In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
• To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

CHEESE 'N' SAUSAGE CALZONES

Steps:

• In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture. , Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets. , Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.

TRADITIONAL CALZONE

Steps:

• In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes., Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish., Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.

SAUSAGE AND THREE CHEESE CALZONE

Steps:

• Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
• NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
• Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
• Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
• NOTE: I diced red onion finely.
• NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
• Taste, taste, taste :).
• Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
• NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
• Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
• ENJOY!
• NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
• NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE

Steps:

• Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
• In a large grill plan, cook sausage until browned. Drain.
• In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
• Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
• Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
• Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
• Brush with olive oil and sprinkle some parmesan cheese over top.
• Cut a few slits in the top to allow steam to release.
• Transfer calzone from pizza pad to pizza stone in oven.
• Bake 10-15 minutes, until puffed up golden brown.
• Let stand 5 minutes before serving.
• Heat the marinara sauce in the microwave for dipping.

ITALIAN SAUSAGE CALZONE RECIPE

Steps:

• Heat oven to 400°F.
• Crumble sausage into large skillet sprayed with cooking spray; cook until evenly browned, stirring frequently. Drain.
• Unroll pizza dough onto 12-inch pizza pan sprayed with cooking spray; press dough to evenly cover bottom of pan.
• Spread ricotta onto half the dough to within 1 inch of edge; top ricotta with pasta sauce, shredded cheese and sausage. Fold dough in half to enclose filling. Press edges together to seal. Brush dough with milk; sprinkle with Parmesan. Cut slits in top to vent steam.
• Bake 20 min. or until crust is golden brown. Cool slightly. Meanwhile, heat remaining pasta sauce as directed on label.
• Cut calzone into slices.

SAUSAGE AND MUSHROOM CALZONE

Steps:

• Cook sausage and mushrooms in large skillet until no longer pink; drain. Stir in one can of pizza sauce.
• Roll dough on lightly floured surface to 12-inch circle. Place on greased cookie sheet. Spoon sausage mixture over half the dough to within 1/2 inch of edge. Sprinkle with mozzarella.
• Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of fork. Cut slits in top of calzone. Brush with water; sprinkle with Parmesan.
• Bake at 375 degrees F, 25 minutes or until golden. Heat remaining can of pizza sauce and serve with calzone. Serve with carrot and celery sticks and cherry peppers, if desired.