Calzones

Published on by carol lou

I thought I would try making a calzone filling using Italian sausage, pepperoni, fennel and mushrooms. I like to cook the filling in advance, drain and cool prior to filling the dough. The result was wonderful. I began by making my pizza dough recipe for the crust.  I also used my favorite pizza pan: this pan has perforated holes and  produces a crisp crust.

  calzones

 Calzones – just prior to baking

IMG_2693

 

Calzones
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Ingredients
  1. 1 recipe pizza dough
Filling
  1. 1 tablespoon extra virgin olive oil
  2. 1 small onion, chopped
  3. 1 small fennel bulb, chopped
  4. 1/2 lb. hot Italian sausage
  5. 1/2 cup pepperoni, diced
  6. 8 oz. mushrooms
  7. 1/2 cup ricotta cheese
  8. 4 slices provolone cheese
  9. Extra virgin olive oil and dried basil for topping
  10. Marinara sauce
Instructions
  1. Heat oil in skillet, add onion and fennel, cook for 3 minutes over medium high heat. Add sausage and stir breaking into small pieces. Cook for 5 minutes, add mushrooms and pepperoni. Cook until sausage is brown. Drain mixture and cool.
  2. Preheat oven to 400
  3. Prepare dough and after it has rested, divide in 1/2. Roll each piece into a rectangle approx. 9 in. x 8 in.
  4. Spread ricotta cheese over 1/2 of dough, leave 1 inch around edge.
  5. Top with 1/2 of the filling.
  6. Top with 2 slices of provolone.
  7. Fold dough over and seal edges.
  8. Repeat with remaining dough and ingredients.
  9. Brush tops with olive oil and sprinkle with dried basil
  10. Bake 20 -25 minutes until golden brown
  11. Remove from oven and let the calzones sit for approx. 5 minutes prior to slicing.
  12. Serve with your favorite marinara sauce.
  13. Serves 4 - 6
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