Sausage and Three Cheese Calzone |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Was inspired from a recipe saw on the net? Did I make it? you bet? The core recipe came here here, TRUE! Added my own little twist, providing hints and tip too! :) Was SO proud of myself as made from scratch today! Am hoping someone else has the patience to make and review okay? NOTE: The 4 of mine came out HUGE! These are WARNING, WARNING...VERY filling too! I only ate 1/2 of one, But for golly goodness sake, making these are FUN! :) NOTE: 7g sachet dried yeast = 2 1/4 teaspoons Thanks to Kerfuffle-Upon-Wincle for the cropping of the additional photo too! :) Ingredients:
400 g plain flour |
100 g semolina |
1 1/2 cups warm water |
60 ml olive oil |
7 g dried yeast |
1 tablespoon sea salt |
300 g pork sausage |
1 red onion |
1 teaspoon fresh oregano |
salt and pepper |
400 g ricotta cheese |
200 g bocconcini |
150 g parmesan cheese |
cooking spray |
Directions:
1. Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
2. NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
3. Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
4. Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
5. NOTE: I diced red onion finely.
6. NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
7. Taste, taste, taste :).
8. Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
9. NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
10. Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
11. ENJOY!
12. NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
13. NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.
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