Tuesday, August 12, 2008
Baking: Giant Calzone
2 T. olive oil
2 tsp sugar
2 tsp salt
4 1/2 cups all-purpose flour
2 tsp active dry yeast
1 pound bulk italian sausage
1 can (26 ounces) garlic and herb spaghetti sauce, divided
3 T parmesan cheese grated
1 jar mushrooms sliced and drained
1/2 finely chopped green pepper
1/4 cup finely chopped onion
1 1/2 cups mozzarella cheese shredded
1 egg, beaten
Mix dough ingredients , knead 5 minutes, let raise for about 1 hour. Punch down dough. Roll dough into a 15 inch cirlce. Transfer to a lightly oiled baking sheet.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. drain and cool.
Spread 1/2 cup spaghetti sauce over half of the circle to within 1/4 of the edges. Sprinkle sauce with parmesan cheese, sausage, mushrooms, green peppers, onion and mozzarella cheese. Fold dough over filling and pinch edges to seal.
With a sharp knife, make 2 slashes in dough; Brush with egg. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Let stand 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Yeild: 6 servings