Best 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.