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Touchdown
Calzones
- For Dough:
1 (16-ounce) package hot roll mix
1 1/4 cups hot water
2 teaspoons olive oil
For Filling:
1 1/4 pounds spicy Italian sausage
3/4 cup pizza sauce
4 cups (16-ounces) shredded Italian cheese blend
For Garlic Butter:
2 teaspoons butter
1/2 teaspoon minced garlic
1/4 cup freshly grated Parmesan cheese
- For filling, remove sausage
from casing. Sauté sausage in large skillet, breaking
up with fork, until sausage is cooked and browned, 5 to 8 minutes.
Drain well and set aside.
- Preheat oven to 375°F
(190°C). 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 5 x 7-inches. 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. Bake until lightly
browned, about 20 minutes.
- 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.
Makes 6 1/2 cups.
*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.
Calzones can be baked and
refrigerated up to 2 days in advance. Reheat at 350°F (175°C)
until hot, about 20 minutes.
Recipe and photograph provided
courtesy of the American Dairy Association.
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