Source: Ana María Kruger
Makes 4 servings.
Preparation time: 2:30 hours
Tips: Surprisingly big, surprisingly gone from everyone's plate.
Calzone
Ingredients
Preparation
1/2 recipe pizza "traditional" dough, see note (1)
1 large green fresh bell pepper, sliced
1 large onion, sliced
4 to 6 fresh mushrooms, sliced
1 to 2 garlic cloves, minced
2 teaspoons anises seeds
4 links hot or sweet Italian sausage, cut in bite pieces
1 large fresh tomato, chopped
1 teaspoon basil, water packed or dried
1 teaspoon salt and pepper
4 ounces mozzarella cheese (approximately), grated
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, some to brush dough
1. Prepare 1 recipe of pizza "traditional" dough as directed. (Cook filling while waiting for dough to rise so that it has enough time to cool. Refrigerated filling works best. It will have plenty of time to warm up during baking).
After first rise, divide the dough in half. Freeze one half for later use. The other half divide in four pieces. Shape each piece into a ball and let rest cover for about 5 minutes.
2. Filling: In large pan heat 1 tablespoon olive oil, add sausage and cook until brown in the outside and cooked inside, about 15 minutes. Drain all the grease from pan. Add peppers, onions, mushrooms and garlic. Cook at medium heat for about 10 minutes. Add spices and tomatoes. Cook covered at medium-low heat for about 10 minutes to cook tomatoes and release their water. Uncover and continue cooking until mixture thickens and most liquid is gone. If the mixture is left liquid it will make the crust soggy. Cool completely before filling dough.
3. Preheat oven at 400 F degrees. Lightly grease and sprinkle with coarse corn meal large pizza or cookie tray. With floured hands take each dough ball and stretch it to about a 8" or 9" circle, place each half of of circle dough on prepared tray, the other half out of tray not touching the corn meal. Brush each circle with olive oil. Place about 1 ounce of grated mozzarella cheese in half each circle leaving about a 1/2-inch border without filling. Divide filling mixture among the four been careful to leave a border to seal. Top with Parmesan cheese. Fold each dough to form a half moon. Press dough together to form a seal. Take both layers of dough around the edge and curling from the bottom up, curl and press hard to seal with a ripple edge. Careful sealing will prevent melted cheese and juices to escape during baking.
4. Bake in preheated oven at 400 F degrees for about 20 minutes or until dough looks cooked and starts to get slightly brown on the top. Remove from the oven, brush tops with olive oil (optional). Serve immediately.
NOTE: 1) Or use One recipe for Two Crusts Pizza Dough-Basic.
Makes 4 large calzone.
