Artisan Bread in Five Minutes a Day…CALZONES!

I am having such a great time with the Artisan Bread book!  It has made things so much easier.  Last week I wanted to make the kids something quick…but what?  I had some of the baguette dough in the fridge, some leftover hot Italian sausage…

Calzones!

I swear, I got these calzones done in a matter of about an hour.  The calzones rested for 40 minutes before I put them in the oven and then baked for 20.  The dough was somewhat wetter than what I usually work with and so I tore it a few times, which made the filling run out during baking.

But the final product was so good!  The kids and Marc loved them and I get to be SuperMom again, for coming up with such a cool recipe…

I am giving the filling ingredients.  You can use the dough from Artisan Bread in Five Minutes a Day or you can use your favorite pizza crust recipe.

Italian Sausage and Vegetable Calzone Filling

3 links hot Italian Sausage

1 onion, peeled and chopped

1 green pepper

1 cup chopped kale

1 cup sliced mushrooms (optional)

1 can drained black olives, sliced

1 Jar Newman’s Own Sockarooni Spagetti Sauce

2 cups (or more) mozzarella cheese, shredded

Pizza dough or baguette dough

Break the sausage up and brown it in a little olive oil.  Add the onions, peppers, mushrooms, and kale.  Cook until the vegetables have softened. Stir in olives.  Set aside.

Take small scoops of the dough and pat it out into  rounds.  Place a spoonful of the filling on each, then a spoonful of the sauce, and about 1/4 cup of the cheese.  Fold over and seal.

Lay them on a baking sheet that has been dusted with coarse corn meal.  Allow to rest for 40 minutes.  Bake at 450 for 20 minutes.

Allow to cool slightly before eating.

Makes 6 or so.  If you have leftover filling it makes a great pasta sauce.

images:Marye Audet