We are changing here at the Osbornes. Working towards a healthier diet. It may be a journey.
Sunday, January 16, 2011
Italian Sausage Calzone
First of all, I'm sure you are interested in how the cat is doing. Under some sort of shady dealings, the Barbies have been evicted from their house and Ms. Cali has taken possession. The Barbies currently reside at Hotel Storage Box and are seeking legal advice. More to come on that.
Italian Sausage Calzone
I've made this many times, but not recently. It isn't exactly a recipe as much as a procedure which you can modify to your taste. Start with your favorite pizza dough or try this one.
Activate 1 package of yeast with 1 cup warm water and stir to combine. I had Step Grand Daughter smell it. I thought she would like it. My two favorite smells in the world are activated yeast and fresh dill. She declared that the yeast smelled "disgusting," and I already know I'm weird, so she's probably right. And I must admit, it doesn't look very attractive.
In a large mixing bowl, 3 c. AP flour, 1/2 t. salt, 2 T. Olive oil. Add the activated yeast mixture.
Stir the dough to combine. Mix or knead till smooth. May need a little more flour.
Let rise in a greased bowl until doubled. If you have a warm house, it may rise on the counter. I grew up in a cold house. My mother raised dough by turning her oven to the lowest setting until it came to temp. Then she turned off the oven and put the dough in it to rise with the oven turned off.
My new oven has a dough proofing setting which I hadn't yet used. I decided to use it. Too hot. The old fashioned way is better, as usual.
Turn the raised dough onto a floured board. Punch it down, then cut it in 4 pieces.
The filling is just 1/2 an onion finely diced, 1 red pepper finely diced. A little olive oil. Cook the vegetables down until they are nice and soft and shiny.
Remove them to a pie place and cook 1 pound of mild Italian sausage. Use spicier stuff if you want. I'm thinking the kiddos might like this better. Once the meat is cooked, add the vegetables back.
To assemble, roll each piece of dough to a round. Add a fourth of the filling, 1/4 c. or more of your favorite canned pizza sauce and 1/2 c. Tillamook Italian cheese, which is a blend of mozzarella and Parmesan. Again, season this more if you want.
Fold over and crimp with a fork. Sprinkle with a little flour if it gets sticky.
Paint the top with a lot of beaten egg. I'm a believer painting the egg wash thickly.
Put them all on a well greased or well sprayed metal pan. Bake at 475 degrees for 10 to 15 minutes or until browned.
I made double this. Whatever we don't eat, will be lunch or leftovers.
Remember to smell the yeast and experience whatever life brings you. If you like it, do it again. If not, you had the experience.
Linked with Whatcha Making Wednesday at Scrap Addicts and Hearth and Soul at girlchef.com