Sausage And Red Pepper Calzones Recipes

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER

Steps:

• Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
• Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
• Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
• Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

SAUSAGE AND RED PEPPER CALZONES

Steps:

• In a small bowl, stir together the yeast, sugar and warm water. Let stand for 5 min. Combine in food processor, 2 C bread flour, salt and yeast mixture. Slowly drizzle in 1 T. of olive oil and process for about 3 min. The dough should come together into a large ball and pull away from the sides of the bowl; Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temp until the dough is doubled in size, about 1 hour. Place a pizza stone on middle rack of an oven and preheat to 500ºF. In a 10" fry pan over med heat, warm 1 T olive oil. Add sausage, and cook until browned, about 8 min. Drain on paper towels. Wipe out the pan, set over med heat and warm 1 T olive oil. Add onion and cook, stirring occasionally, for 2 min, then add bell pepper and garlic. Cook, stirring occasionally, until the veggies are tender and beginning to brown, about 15 min. Transfer veggies to large bowl, add sausage, oregano, ricotta, mozzarella and tomato sauce, stir to combine. Punch down the dough, divide it into 6 equal pieces. Roll each into a ball. Using extra bread flour if the dough is too sticky, roll out 1 ball of dough into an 8" round; use the open calzone mold as a guide (the dough round should be about 1/2" wider than mold). Place dough on the mold. Place 1/3 C filling on one side of the dough, then close the mold, pressing the dough down firmly. Gently remove the calzone from the mold, place on a baking sheet dusted with semolina flour and refrigerate. Repeat to make 5 more calzones. Brush the top of each calzone with 1/2 T olive oil, then dust each with 1 T Parmigiano-Reggiano cheese. Transfer 3 calzones to a pizza peel dusted with semolina flour,bake for 10 to 12 min @ 500F. Remove the calzones from the oven and let cool for 5 min before serving. Repeat with the remaining calzones.

SAUSAGE, PEPPER & MOZZARELLA CALZONES

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in sherry, 1 teaspoon each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf of dough into six portions. Roll each into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary., Spread 1 tablespoon pizza sauce over half of each circle to within 1/2 in. of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edge with a fork to seal. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes., Meanwhile, preheat oven to 400°. In a small bowl, whisk egg and water; brush over calzones. Bake 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375° oven until heated through.

SAUSAGE AND ROASTED PEPPER CALZONE

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes.
• Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
• Preheat the oven to 400 degrees.
• Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
• Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.