Giant Calzone Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 Teaspoon | |
| Bulk italian sausage | 1 pound | |
| Spaghetti sauce | 1 Can (10oz), divided | |
| Parmesan cheese | 3 Tablespoon, grated | |
| 1 jar (4-1/2 ounces) sliced mushrooms, drained | ||
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Mozzarella cheese | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
Directions
In bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain and cool.
When the bread machine cycle is completed, turn the dough onto a lightly floured surface.
Roll out to a 15-inch circle.
Transfer to a lightly greased baking sheet.
Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges.
Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese.
Fold dough over filling and pinch edges to seal.
With a sharp knife, make two slashes in dough; brush with egg.
Bake at 350° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before cutting into six wedges.
Warm remaining spaghetti sauce; serve with calzone.
Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain and cool.
When the bread machine cycle is completed, turn the dough onto a lightly floured surface.
Roll out to a 15-inch circle.
Transfer to a lightly greased baking sheet.
Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges.
Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese.
Fold dough over filling and pinch edges to seal.
With a sharp knife, make two slashes in dough; brush with egg.
Bake at 350° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before cutting into six wedges.
Warm remaining spaghetti sauce; serve with calzone.
Chef
