Sausage and Three Cheese Calzone

READY IN: 1hr 30mins
SERVES: 8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
  • NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
  • Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
  • Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
  • NOTE: I diced red onion finely.
  • NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
  • Taste, taste, taste :).
  • Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
  • NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
  • Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
  • ENJOY!
  • NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
  • NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.
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