SAUSAGE AND RED PEPPER CALZONES

SAUSAGE AND RED PEPPER CALZONES image

Categories Pork Bake

Yield 6 calzones

Number Of Ingredients 16

Ingredients

2 tsp. active dry yeast
1 tsp. sugar
1 cup warm water (110°F)
2 cups bread flour, plus more as needed
1 1/2 tsp. salt
6 Tbs. olive oil
7 oz. mild Italian sausage
1/4 yellow onion, sliced
1 large red bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 tsp. minced fresh oregano
3 oz. ricotta cheese
12 oz. mozzarella cheese, grated
6 Tbs. tomato sauce
Semolina flour for dusting
6 Tbs. grated Parmigiano-Reggiano cheese

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.