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Giant Calzone

the.instructor's picture
Ingredients
  Water 1⁄2 Cup (8 tbs) (70 To 80 Degrees Centigrade)
  Olive oil 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Active dry yeast 2 Teaspoon
  Bulk italian sausage 1 Pound
  Garlic and herb spaghetti sauce 26 Ounce, divided (1 Can)
  Grated parmesan cheese 3 Tablespoon
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Shredded part skim mozzarella cheese 6 Ounce (1 1/2 Cups)
  Egg 1 , beaten
Directions

In bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain and cool.
When the bread machine cycle is completed, turn the dough onto a lightly floured surface.
Roll out to a 15-inch circle.
Transfer to a lightly greased baking sheet.
Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges.
Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese.
Fold dough over filling and pinch edges to seal.
With a sharp knife, make two slashes in dough; brush with egg.
Bake at 350° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before cutting into six wedges.
Warm remaining spaghetti sauce; serve with calzone.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Cheese

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