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Calzones With Cheese, Sausage And Roasted Red Pepper

1 1/2

cups

warm water, (105°F to 115°F.)

1

envelope dry yeast

2

tablespoons

olive oil

1 1/2

teaspoons

salt

4

cups

, (about) all purpose flour

1

large

red bell pepper

2

tablespoons

olive oil

1 1/4

pounds red onions, sliced

4

sweet or spicy Italian sausages, casings removed

3

cups

, (packed) coarsely grated mozzarella cheese (about 12 ounces)

12

ounces ricotta cheese

4

teaspoons

dried oregano

1

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until

2

yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour,

3

about 1/2 cup at a time, stirring until blended. Turn dough out onto floured

4

surface. Knead until smooth and elastic, sprinkling with more flour if

5

sticky, about 10 minutes.

6

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap.

7

Let dough rise in warm draft-free area until doubled, about 1 hour 15

8

minutes.

9

Meanwhile, char bell pepper over gas flame or in broiler until blackened on

10

all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and

11

slice pepper. Heat olive oil in heavy large skillet over medium-high heat.

12

Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté

13

sausage in heavy medium skillet over medium heat until cooked through,

14

breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix

15

both cheeses and oregano in bowl, season with salt and pepper.

16

Position 1 rack in top third and 1 rack in bottom third of oven and preheat

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to 400°F. Dust 2 baking sheets with flour.

18

Punch dough down. Knead on lightly floured surface until smooth, about 1

19

minute. Divide into 4 equal portions; shape each into ball. Roll out dough

20

balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese

21

mixture over half of each round, leaving 3/4-inch border. Cover cheese on

22

each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup

23

cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over

24

filling, forming half circles. Pinch edges of dough firmly together to seal.

25

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in

26

several places with small knife. Bake calzones 15 minutes. Reverse baking

27

sheets and bake until tops of calzones are golden brown, about 15 minutes

28

longer.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (59.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

2624.2

Calories From Fat (44%)

1158.4

% Daily Value

Total Fat 131.84g

203%

Saturated Fat 74.99g

375%

Cholesterol 458.84mg

153%

Sodium 2757.61mg

115%

Potassium 1942.09mg

55%

Total Carbohydrates 171.2g

57%

Fiber 6.16g

25%

Sugar 7.19g

 

Protein 184.18g

368%