Homemade Calzones With Italian Sausage and Mozzarella

• Meat

  • 3/4 lb Sweet italian sausage

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Marinara sauce, jarred

• Baking & Spices

  • 1 pkg. Active dry yeast
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 cup Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated

• Liquids

  • 1 cup Water

Found on lovelylittlekitchen.com

Description

Ingredients

• 3/4 lb sweet Italian sausage (I used three Johnsonville links with casing removed)
• 1/2 cup jarred marinara sauce (reserve extra marinara for dipping)
• 1 cup shredded mozzarella cheese
• 1 cup lukewarm water
• 1 pkg. active dry yeast (2 1/4 tsp.)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 1/2 to 3 cups flour
• 1 egg + 1 tablespoon water beaten together (egg wash)
• 2 tablespoons grated parmesan cheese (the kind you shake is ok)

Directions

• Brown sausage in a medium pan over high heat until it is cooked through. Drain excess oil. Stir in marinara sauce. Remove from heat and set aside.
• Place warm water and yeast into the bowl of an electric mixer with the dough hook attachment, and let it sit for a few minutes to activate the yeast.
• Then add salt, sugar, and oil and mix on low speed. Gradually add 2 1/2 cups of flour and turn speed up to medium.
• If dough is still very sticky, add up to 1/2 cup more flour so that the dough pulls away from the sides of the bowl.
• Continue to knead with the dough hook for a few minutes. The dough will form a ball around the hook. If you do not have a dough hook attachment, knead by hand on your floured work surface for a few minutes.
• Remove the dough from the hook and roll it out to 1/2 inch thick on a well floured surface. Using a biscuit cutter or the rim of a 3 inch glass, cut out six circles in the dough.
• Roll out each circle to about 8 inches in diameter, dusting with flour as needed so you dough wont stick to the rolling pin or work surface.
• Divide the prepared sausage filling onto one half of each of the circles of dough. Top the sausage filling with mozzarella cheese. Fold the empty half of the dough over the filling, pinching the edges closed. I like to use the tines of a fork, or the rim of a spoon to create a scalloped edge.
• Transfer them from your work surface to a Silpat or parchment paper lined baking sheet.
• Cover the uncooked calzones with a clean kitchen towel and let them rise while the oven preheats to 400 degrees.
• When the oven is ready, brush each calzone with the egg wash and sprinkle with parmesan cheese.
• Bake for 12-14 minutes. The top of the calzones should be golden brown.
• Serve with warmed marinara.