Recipe: Calzones with Cheese and Sausage (using ricotta and mozzarella)

CALZONES WITH CHEESE AND SAUSAGE



FOR THE DOUGH:
1 1/2 cups warm water (105 to 115 degrees F)
1 envelope dry yeast
4 tablespoons olive oil
1 1/2 teaspoons salt
4 cups (about) all purpose flour
FOR THE FILLING:
1 large red bell pepper
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

TO PREPARE THE DOUGH:
Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in 2 tablespoons oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let rise until doubled, 1 hour 15 minutes.

TO PREPARE THE FILLING:
Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.

Saute sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl; season with salt and pepper.



TO MAKE THE CALZONES:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F. Dust 2 baking sheets with flour.

To test whether the dough has risen enough, press two fingers about 1-inch into it. If the indentations remaining, the dough is stretched to its capacity, usually double the initial volume.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. As needed, use just a sprinkling of flour on the work surface when rolling out the dough. This keeps the dough from sticking.

Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places.

Bake calzones 15 minutes. Reverse baking sheets; bake until tops are golden brown, about 15 minutes.

Makes 4 calzones
Adapted from source: The Flavors of Bon Appetit 2000