Stick with this old standby, or go for
our
Blue Cheese Spinach variation.
1 large red bell pepper, charred,
from the jar or
char it yourself
2 tablespoons of olive oil
1 1/2 large red onions, sliced
4 sweet or spicy Italian sausages, casings removed
12 ounces of grated mozzarella cheese (about 3 cups)
12 ounces of ricotta cheese
4 teaspoons of dried oregano
This is best with
homemade dough.
red onions, and sauté them until brown, about 25 minutes. Set
aside. Dice the bell pepper and set aside. Sauté the sausage in heavy
medium skillet over medium heat until cooked through, breaking into
1/2-inch pieces with spoon, about 15 minutes, and set aside. Mix both
cheeses and the oregano in a bowl, seasoning with salt and pepper.

Preheat the oven to 400 degrees with the racks at the upper and lower
thirds. Dust two baking sheets with flour.

Punch down the dough. Knead it on a lightly floured surface until
smooth, about one minute. Divide it into four equal balls. Roll out the
dough balls on a lightly floured surface to 9-inch rounds.

Spread the following over half of each dough round, leaving a 3/4-inch
border, so you can pinch it together later.

    A layer of the cheese mixture
    1/4 of the onions
    A layer of the cheese mixture
    1/4 of the sausage
    The remaining cheese mixture
    Then 1/4 of the diced bell peppers

Fold the plain dough halves over filling part, forming half circles. Pinch
edges of dough firmly together to seal.

Transfer two Calzones to each prepared sheet. Pierce the tops in
several places with a small knife. Bake them for 15 minutes. Trade
upper and lower baking sheet positions, and bake about 15 minutes
longer until the Calzone tops are golden brown. Makes four.

Serve with your best pizza sauce.
The Main Courses Chef presents ...
Calzone
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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