INGREDIENTS

INSTRUCTIONS

PIZZA DOUGH
CALZONE STUFFING
Place yeast, 1/4 cup of the warm water, and sugar in a mixing bowl. Stir
and let stand for about 10 minutes, or until creamy and foamy.
Add olive oil, garlic, basil, and pepper and stir. Using the dough hook of
an electric mixer, mix in flour, about 1 cup at a time. Add salt and mix
until a soft dough forms.
Place dough on a well-floured surface and knead to form a smooth, elastic
dough, 3 to 4 minutes. Place dough in a large, greased bowl, cover, and let
rise until doubled in size, about 1 1/2 hours.
When dough has doubled, punch down and turn out onto a well-floured board.
Roll out or stretch to a 12-inch circle about 1/4 inch thick.
Calzone Stuffing:
In a large sautee pan, heat olive oil until very hot. Add onion and saute
until you can smell the aroma. Add the garlic and again saute until you can
smell the aroma. Add sausage and saute until sausage is nearly cooked. Add
tomatoes and sun-dried tomatoes and toss with sausage.
Heat mixture until bubbling hot. Remove from heat and place in a bowl to
cool. Once the mixture is cool, mix in Parmesan and mozzarella cheeses,
basil, salt and pepper. Preheat oven to 375 degrees. On a floured board,
separate pizza dough into 4 equal pieces. Stretch or roll each piece out to
a 6- to 8-inch circle about 1/4 inch thick.
Divide sausage mixture among the dough circles, placing filling on one side
of each circle. Fold dough over filling, forming a semicircle, and crimp
well. Place on a baking sheet and bake for about 30 minutes, or until
golden brown. Serve hot.
Makes four calzone.
Converted by MC_Buster.
Per serving: 2016 Calories (kcal); 54g Total Fat; (24% calories from fat);
59g Protein; 322g Carbohydrate; 21mg Cholesterol; 2680mg Sodium Food
Exchanges: 19 Grain(Starch); 2 Lean Meat; 5 Vegetable; 0 Fruit; 8 1/2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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