Calzone (Italian Pizza Turnovers)
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chopped pepper||1 (Red Ripe Or Green)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Grated jack cheese||2 1⁄2 Cup (40 tbs)|
|Parmesan and romano cheese||1⁄2 Cup (8 tbs), grated|
|Italian sauce||1 Cup (16 tbs) (Use Your Favorite, Quantity As Required)|
Dissolve yeast in water.
Add salt, oil and part of flour.
Add rest of flour, mixing or kneading till smooth and satiny.
Let rise in greased bowl in warm place till doubled. (May use your favorite pizza dough recipe.)
Skin and break apart sausages.
Cook gently over medium heat.
Add garlic, chopped onion and green or red bell pepper and saute' till limp.
Season to taste and allow to cool.
Have sausage mixture, cheeses and sauce ready in separate containers.
Grease two cookie sheets.
Punch down dough.
Divide in 4 parts.
Roll or pat out to 8 inches across (one at a time).
Put 1/4 of sausage mixture, 1/4 of cheese, 3 or 4 tbs.of sauce in center of dough.
Fold over and seal with a fork.
Brush with olive oil if desired.
Bake at 475 degrees 10 to 20 minutes, until browned on outside and bubbly on inside.