Scrumptious Sausage Calzones Food

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

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

EMPANADAS DE PIZZA

Steps:

• Prepare empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes.
• Grate the mozzarella and cheddar cheeses and place them in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of the marinara sauce and mix well.
• Preheat the oven to 400 F. Divide the empanada dough into about 20 small pieces (approximately 50 grams each) and gently roll each piece into a ball.
• On a lightly floured surface, take 1 ball of dough and roll it out into about a 4- to 5-inch diameter circle. Place 1 tablespoon of the cheese filling and one pepperoni (or another filling of choice) on the middle of the dough circle. Gently fold the circle in half to form a half-moon shape, sealing the edges firmly together with your fingers. Fold the edge over itself decoratively (see how to fill and shape empanadas ).
• Place the empanada on a cookie sheet. Repeat with remaining balls of dough.
• Mix egg yolk with 1 tablespoons water. Lightly brush egg mixture over tops and sides of the empanadas. Sprinkle empanadas with remaining grated Parmesan cheese.
• Place empanadas in the oven and bake until puffed, shiny, and golden brown-about 20 to 25 minutes.
• Serve warm with marinara sauce for dipping.

SAUSAGE CALZONE

Steps:

• Heat oven to 375ºF.
• Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
• Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
• Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
• Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.

SCRUMPTIOUS SAUSAGE CALZONES

Steps:

• In large bowl, dissolve yeast in water& milk.
• Add oil, salt, sugar and 2 cups of flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface& knead until smooth& elastic- approx.
• 6-8 minutes.
• Place in greased bowl, turning once to grease the top.
• Cover& let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a skillet, cook sausage until no longer pink; drain.
• Add spinach, cheeses, parsley& pepper; mix well.
• (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
• On floured surface, roll each piece into 8" circle.
• Top each w/ 2/3 c.
• filling.
• Fold dough over filling; pinch to seal.
• Place on greased baking sheets that have been sprinkled with cornmeal.
• Brush tops lightly with oil; sprinkle with garlic salt.
• Bake at 400 for 20-25 minutes or until golden brown.
• Serve with pizza sauce.

25 WAYS TO COOK ITALIAN SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian sausage recipe in 30 minutes or less!

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

25 WAYS TO USE CHICKEN SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sausage recipe in 30 minutes or less!

SAUSAGE AND MUSHROOM CALZONE

Steps:

• Cook sausage and mushrooms in large skillet until no longer pink; drain. Stir in one can of pizza sauce.
• Roll dough on lightly floured surface to 12-inch circle. Place on greased cookie sheet. Spoon sausage mixture over half the dough to within 1/2 inch of edge. Sprinkle with mozzarella.
• Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of fork. Cut slits in top of calzone. Brush with water; sprinkle with Parmesan.
• Bake at 375 degrees F, 25 minutes or until golden. Heat remaining can of pizza sauce and serve with calzone. Serve with carrot and celery sticks and cherry peppers, if desired.