The Stay at Home Chef // Sausage and Cheese Calzones

 Sausage and Cheese Calzone

Calories: 358kcal | Carbohydrates: 9g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 1122mg | Potassium: 417mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 63.1mg | Calcium: 288mg | Iron: 1.1mg

Dough

  • 1 tablespoon instant dry yeast
  • 1 tablespoon brown sugar
  • 1 teaspoons salt
  • 1 1/3 cups warm water approx. 105 degrees F
  • 2 tablespoons olive oil
  • 3 to 3 1/2 cups all-purpose flour

Filling

  • 1 pound ground pork sausage
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 8 ounces mushrooms sliced
  • 2 cups shredded mozzarella cheese
NSTRUCTIONS
  • In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, olive oil, and flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
  • Let rise in a lightly greased bowl, covered, for 1 hour, until doubled in size.
  • Meanwhile, make the filling. Heat a large heavy skillet over medium-high heat. Add in sausage and cook 5 minutes. Use a spatula to break up the sausage into crumbles. After 5 minutes, add in the bell peppers and mushrooms. Continue to 
    • saute until vegetables are tender crisp and sausage is cooked through, about 5 minutes.
    • Divide the dough into 4 equal pieces. Roll into circles with a 12-inch diameter. Spoon the sausage mixture onto one half of the dough, leaving a 1 inch edge. Top with 1/2 cup cheese per calzone. Fold the dough over the filling and seal the edges.
    • Transfer stuffed calzones to a lightly greased baking sheet. Use a sharp knife to make three slits in the top of each calzone to allow steam to vent.
    • Bake in a 400 degree oven for 15 to 20 minutes until bread is golden brown. Serve hot.


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