Sausage and Pepper Calzones

Name: Sausage and Pepper Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams chicken apple sausage (such as Gerhards), cut into 1/4-inch slices; 0 teaspoons crushed red pepper; 2 teaspoons package dry yeast (about; 1 Tbsp extravirgin olive oil; 350 grams 3/4 cups all-purpose flour, divided (about; 2 garlic cloves, minced; 1 teaspoons kosher salt; 1 teaspoons kosher salt; 59 milliliters 2% low-fat cottage cheese; 1 teaspoon olive oil; 237 milliliters chopped onion (about 1); 1 teaspoon dried oregano; 2 Tbsps grated fresh Parmesan cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 473 milliliters thinly sliced red bell pepper (about 2); 1 Dash sugar; 118 milliliters no-salt-added tomato sauce; 237 milliliters warm water (100° to 110°)

You can never have too many main course recipes, so give Sausage and Pepper Calzones

Instructions

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Bowl

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

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Cooking Spray

Dough

Equipment you will use

Bowl

To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet.

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Cooking Oil

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Frying Pan

Add bell pepper, onion, garlic, and sausage; saut 10 minutes or until tender. Spoon mixture into a bowl; cool slightly.

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Bell Pepper

Sausage

Garlic

Onion

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Bowl

Add mozzarella and remaining ingredients to sausage mixture; stir well.

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Mozzarella

Sausage

Preheat oven to 45

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Oven

Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions.

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Dough

Punch

Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal.

Ingredients you will need

Sausage

Dough

Roll

Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray.

Ingredients you will need

Cooking Spray

Dough

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Baking Sheet

Aluminum Foil

Bake at 450 for 14 minutes or until browned.

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Oven

Remove from oven. Cool completely on a wire rack.

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Wire Rack

Oven

Coat a sheet of foil with cooking spray.

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Cooking Spray

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Aluminum Foil

Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Place calzones in a heavy-duty zip-top plastic bag; freeze.

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Ziploc Bags

Preheat oven to 45

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Oven

To reheat, place foil-wrapped, frozen calzones on a large baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 450 for 40 minutes or until thoroughly heated.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices 0teaspoons

crushed red pepper 2teaspoons

package dry yeast (about 1Tbsp

extravirgin olive oil 350grams

3/4 cups all-purpose flour, divided (about 2

garlic cloves, minced 1teaspoons

kosher salt 1teaspoons

kosher salt 59milliliters

2% low-fat cottage cheese 1teaspoon

olive oil 237milliliters

chopped onion (about 1)1teaspoon

dried oregano 2Tbsps

grated fresh Parmesan cheese 85grams

3/4 cup shredded part-skim mozzarella cheese 473milliliters

thinly sliced red bell pepper (about 2)1Dash

sugar 118milliliters

no-salt-added tomato sauce 237milliliters

warm water (100° to 110°)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.