Meat & Cheese Calzones

I made this recipe last weekend when I was craving a cheesy pizza. They were a big hit with everyone. The great thing is that you can make any filling you want. I'm a pretty traditional pizza person so I used meat & cheese...

This is a pretty extensive recipe- everything is from scratch- but I promise that once you make these you won't want pizza delivery again.

Meat & Cheese Calzones

The recipe is from Cuisine at Home Magazine, February 2008.

Let's begin with the dough.

1 c warm water
1 pkg active dry yeast
1/4 t sugar
2 T olive oil

3 c bread flour
1 T sugar
2 t salt

Proof water, yeast and 1/4 t sugar in small bowl. Let stand 15 minutes then stir in oil. (Proofing yeast lets you know it's still alive. If the yeast you have mixed with the warm water and sugar is foamy and bubbly after 15 minutes it's active. If it's not you need new yeast- it won't rise)

Blend flour, sugar and salt in food processor or stand mixer with dough hook. With the machine running slowly add yeast mixture and process until a ball forms around the blade (about 30 seconds). If using a stand mixer let it run for another 10 minutes. If using a food processor knead the dough on a well-floured surface until smooth then form into ball. Place dough in a bowl that has been coated in non-stick spray, cover with plastic wrap and let rise 1 hour. Punch dough down, divide into four balls. Place on baking sheet coated with non-stick spray, cover and let rise 30-40 minutes more.

While the dough rises
prepare your filling

cornmeal
1/2 lb bulk Italian sausage
1 1/4 c fresh mozzarella, cubed (about 6 oz)
1 1/4 c ricotta
2/3 c shredded Parmesan
2/3 c pepperoni slices (4 oz)
olive oil

Preheat oven to 500 degrees. Liberally dust baking sheet with cornmeal (this keeps the calzone from sticking and creates a crunchy crust).

Saute sausage in a non-stick skillet over medium-high heat until coked through. Drain then combine with cheeses, pepperoni and salt. Let cool until dough has risen- you don't want the filling to be too hot when you make the calzones.

Dust counter with flour and roll dough into a 10" circle. Place 1 c of filling in the center of the bottom half of the circle. Rub edge with water and fold dough over filling so edges meet. Seal by pressing edges with a fork. Repeat with remaining dough and filling. Bake until golden, 10-15 minutes. Let rest 3 minutes, brush with oil. Garnish with parslet and shredded Parmesan if desired.

Serve with marinara

1/4 c olive oil
1 c diced onion
3 garlic cloves, sliced
1/4 t red pepper flakes
4 c fresh tomatoes, halved or quartered
1 t sugar
salt & pepper to taste
basil to garnish

Heat oil in large saute pan over medium. Add onion, cook util soft. Stir in garlic & pepper flakes; saute 1 minute.

Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then crush with a potato masher. Simmer 5-8 minutes to thicken; season with salt & pepper. Pulse in food processor if desired. Garnish with basil.