I wish you could smell this flavorful Calzone, but no worries, you can make one too! It's big enough to serve four with veggies or a salad on the side. Here's how:
Start With The Filling
4 ripened Roma Tomatoes
1 can Black Olives Pitted
1 pound Italian Sausage (mild)
1 jar Artichoke Hearts (drained)
1/2 cup Parmesan Cheese (grated)
1 teaspoon chopped Garlic
1 jar of favorite Spaghetti Sauce
6-8 Slices of Muenster Cheese (reserve for later)
Precook Italian Sausage by sauteing in a skillet. Crank up your oven to the highest temperature before Broil. Dice the Tomatoes into large chunks, slice the olives and add all of the ingredients into a bowl (except the Muenster Cheese). Stir.
Ingredients for Dough:
3 cups Flour
1 1/2 tablespoon Baking Powder
about 1 cup water
This is not a conventional recipe for Calzone dough, although it is my favorite to use.
First add the dry ingredients into a bowl and stir. Then slowly add water while stirring (careful not to add to much). Just enough until the texture resembles a dough. Then on a floured counter, kneed your dough a bit and roll out. It should not be rolled too thin or it won't be able to contain the yummy goodness!
Time for the Filling and Dough to Meet
Add half of your filling mixture into the center of the dough and layer slices of Muenster Cheese over the top.
Fold the sides over first, then fold both tops over-like an envelope.
Prior to Baking
Turn down your oven to 425 degrees. Coat your pan with Olive oil and dust with flour. Gently place your Calzone on the pan and rub the top of it with Olive Oil and sprinkle with Parsley. Bake for 25-35 minutes.
It's hot and tasty inside! It's even better when you heat the remaining mixture (that you reserved) and spoon it over the top with a drizzle of Olive oil and a dash more Parmesan!