Sausage & Cheese Calzone
Pizza night is incredible with these little calzones filled with sausage and cheese.
Calzones are a staple food in our household and we’ve got a favorite recipe I make quite a bit, but I’m always looking for a couple variations of recipes. Variety is good and our favorite recipe uses frozen bread dough for the base and I’m always so nervous about foods becoming unavailable. Good to have a couple really great recipes in your arsenal. This one, as you can probably gather from the name, has sausage and cheese plus a little bit of bell peppers for some veggies.
What You Need:
For the Dough:
1 Tbsp. instant dry yeast
1 Tbsp. brown sugar
1 tsp. salt
1 1/3 cups warm water
2 Tbsp. olive oil
3 to 3 1/2 cups all purpose flour
For the Filling:
1 lb. ground pork sausage
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cups shredded mozzarella cheese
Directions:
For the Dough: In the bowl of a stand mixer, combine yeast, sugar, salt, warm water, olive oil, and flour. Start at 3 cups and add until dough comes together and isn’t super sticky when kneading on low speed.
Knead until dough forms into a soft, smooth ball and the sides of the bowl are clean.
Place into a lightly greased bowl. Cover and let rise for an hour or until doubled in size.
For the Filling: Add pork to a large skillet over medium high heat. Cook and crumble for about 5 minutes (not fully cooked).
Add bell peppers and continue to cook for another 5 minutes or until sausage is fully cooked. Remove from heat and let cool slightly.
Divide dough into 4 equal portions and roll each into a 12-inch circle.
Spoon sausage mixture onto one half of each circle, leaving a 1-inch border.
Top each with 1/2 cup mozzarella cheese.
Fold dough over filling and seal the edges using a fork.
Place on a lightly greased baking sheet. Cut three small slits into the top of each calzone with a knife.
Bake in a preheated 400 degree oven for 15 to 20 minutes or until golden brown.
Recipe from The Stay At Home Chef