| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
Emlive06 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh Italian sausage; removed from casing |
| 1 |
sm |
Onion; peeled, julienned |
| 1 |
sm |
Green bell pepper; seeded, julienned |
| 1 |
sm |
Red bell pepper; seeded, julienned |
| 2 |
tb |
Chopped garlic |
| 8 |
oz |
Ricotta cheese |
| 8 |
oz |
Grated Mozzarella cheese |
| 8 |
oz |
Grated Parmigiano-Reggiano cheese |
| 1 |
pn |
Crushed red pepper |
| 4 |
|
Individual 6-inch pizza dough rounds |
INSTRUCTIONS
Preheat the oven to 375 degrees. In one saute pan, over medium heat, add 2
tablespoons of the olive oil. When the oil is hot, add the sausage and
brown, about 6 to 8 minutes. Remove from the heat, drain and cool
completely. In another saute pan, over medium heat, add the remaining oil.
Add the onions and peppers. Season with salt and pepper. Saute for 4 to 5
minutes. Add the garlic and remove from the heat. Cool completely. In a
mixing bowl, combine the sausage, onion-pepper mixture, cheeses and crushed
red pepper. Mix well. Season with salt. Using a fork, dock each round of
pizza dough. Divide the mixture into fourths and place in the center of
each round of dough. Fold one end of the dough over the other, forming a
half-moon shape. Using a fork or your fingers press the ends together,
sealing the calzones completely. Place the calzones on a parchment-lined
baking sheet. Bake until golden brown, about 20 to 25 minutes. Remove from
the oven and serve warm. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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