CALZONE
FILLING
Date: Fri, 21 Jun 1996 19:33:56 -0500
From: "Emily J.T. Tyson" <ejtt@KSU.KSU.EDU>
Here is the recipe for the breakfast calzone! I got it from High Plains
Country Cooking by Beverly G. Barbour. She says in the introduction the
recipe that a calzone (pronounced cal-zone-ee) is a big Italian turnover.
If you try this let me know what you think...I haven't gotten a chance yet.
Also, please let me know if some other breakfast meat could be substituted,
because I am not all that fond of Italian Sausage.
Calzone: Preheat oven to 425 degrees. On a floured board, divide dough
into 4 equal pieces; roll each into a 6-inch round. Grease 2 baking
sheets. Place 1 dough round on pan. Flatten round until about
one-eighth-inch thick and 7 to 8-inches wide. Spoon one fourth filling over
half of the dough round to within one-half-inch of the edge. Brush edges of
the round with water. Fold half of the dough over the filling, pressing
edges firmly togther to seal. With a fork, prick top of turnover several
times. Repeat with remaining filling. Brush with egg, sprinkle with
parmesan cheese and bake for about 20 minutes. Makes about 4 servings.
Filling: Beat eggs and cheese together; set aside. Remove casings from
sausage and crumble into frying pan. Add onion and pepper; cook until
lightly browned. Sprinkle flour over onion mixture; stir until mixed. Stir
in sour cream and egg mixture; stir until softly set. Season and let cool
slightly. Makes about 2 cups.
EAT-L DIGEST 21 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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