Grands Sausage Calzones Food

GRAND OVERSTUFFED ITALIAN BREAKFAST CALZONES

Steps:

• Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
• First prepare the ingredients:.
• Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
• Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
• In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
• Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
• For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
• Now, assemble:.
• Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
• Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
• Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
• No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

SAUSAGE AND THREE CHEESE CALZONE

Steps:

• Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
• NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
• Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
• Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
• NOTE: I diced red onion finely.
• NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
• Taste, taste, taste :).
• Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
• NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
• Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
• ENJOY!
• NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
• NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.

SAUSAGE CALZONE

Steps:

• Heat oven to 450°F. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in mushrooms and 1/2 cup of the pizza sauce; cook until thoroughly heated.
• In medium bowl, stir Bisquick mix, boiling water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 10 times or until smooth. Roll dough into 12-inch round.
• On ungreased cookie sheet, place dough round. Top half of dough with sausage mixture to within 1 inch of edge. Sprinkle mozzarella cheese over sausage mixture. Fold dough over filling; press edge with fork to seal. Sprinkle with Parmesan cheese.
• Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cutting board. Cool 5 minutes before cutting into 6 wedges. Heat remaining pizza sauce; spoon over each serving.

EASY REFRIGERATOR BISCUIT CALZONES

Steps:

• Preheat oven to 375°F Heat olive oil in a large skillet over medium high heat. Add sausage and cook about 4-5 minutes, breaking up the sausage with a wooden spoon as you go along. Add mushrooms and continue cooking until sausage is done and no longer pink.
• Meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. Season with salt and black pepper. Set aside.
• Roll out each biscuit onto a lightly floured work surface using a rolling pin. Roll/flatten until double in size (6"-7" in diameter).
• When sausage mixture is done, drain well on paper towels, patting down well to remove as much grease/oil as you can. Add to cheese mixture. Blending well.
• To the rolls, place about 2 heaping tablespoons of the mixture into the center, keeping away from the sides. Using a pastry brush, brush around HALF of the edges. DO NOT BRUSH ALL AROUND OR IT WILL NOT STICK TOGETHER.
• Fold rolls in half over the filling (fold the un-brushed side onto the brushed side). Seal the edges by gently pressing the tines of a fork around the folded edge.
• Place onto ungreased baking sheet (best to use parchment or a silpat underneath) Brush tops with remaining eggwash and sprinkle with parmesan cheese. Using the tip of a sharp knife, pierce hole in top of calzones to allow steam to escape.
• Bake for approximately 20 minutes until golden brown. Let sit a few minutes before serving with marinara sauce.

SAUSAGE AND RICOTTA CALZONES

Steps:

• Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
• To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
• In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
• To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

PARTY-SIZE SAUSAGE CALZONE

Steps:

• Cook sausage links according to package directions; drain, cut into 1/4 -inch slices and set aside.
• In a large bowl, combine mozzarella, ricotta, egg, parsley and seasonings.
• On a lightly floured surface, cut dough in half.
• Roll each into a 12-inch circle.
• On two parchment-lined baking sheets, carefully place one dough round on each baking sheet.
• Spoon ½ cup of pizza sauce, half the cheese mixture and half of the sausage slices onto the lower half of each dough round, keep the outer ½ -inch edge of dough free of ingredients.
• With a pastry brush, moisten the outer ½ -inch of each dough round with water.
• Fold dough over filling and crimp edges firmly to seal.
• Bake at 350ºF for 25-30 minutes or until golden brown.
• Cut each Calzone in half and serve with remaining pizza sauce.