TOUCHDOWN CALZONES
FOR THE FILLING:
1 1/4 lbs. spicy Italian sausage
FOR THE DOUGH:
1 (16 oz.) pkg. hot roll mix
1 1/4 cups hot water
2 tbsp. olive oil
FOR THE CALZONES:
3/4 cup pizza sauce
4 cups shredded Italian cheese blend
FOR THE GARLIC BUTTER:
2 tbsp. butter
1/2 tsp. minced garlic
1/4 cup shredded Parmesan cheese (for topping)
thinly sliced mozzarella, sliced in thin strips (optional garnish)*
TO MAKE FILLING:
Remove sausage from casing. Saute sausage in large skillet, breaking up with fork, until sausage is cooked and browned, 5 to 8 minutes. Drain well and set aside.
TO MAKE DOUGH:
Make hot roll mix according to package directions for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes.
Divide dough into 8 pieces. Roll each piece into an oval about 5x7-inches.
TO MAKE THE CALZONES:
Place 1/4 cup of Italian cheese blend in center of each oval. Top with 1/3 cup cooked sausage. Spoon 1 tablespoon pizza sauce over sausage. Sprinkle with another 1/4 cup cheese. Bring up edges of dough and seal securely.
Transfer calzone to lightly greased baking sheet, placing seam side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones in a warm place to rise, covered with towel, 25 minutes.
Preheat oven to 375 degrees F.
Bake calzones until lightly browned, about 20 minutes.
MEANWHILE, TO MAKE GARLIC BUTTER:
In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes.
Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon Parmesan cheese. Return to oven until cheese melts, about 2 minutes. Let stand 5 minutes before serving.
*TO MAKE "FOOTBALL LACES" ON CALZONES:
Cut thinly sliced mozzarella into thin strips. Arrange on calzones after brushing on garlic butter and sprinkling with Parmesan cheese.
TO MAKE AHEAD:
Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350 degrees until hot, about 20 minutes.
Servings: 8
Source: American Dairy Association |
