Sausage And Pepper Calzone

I love watching Buddy Valastro in his  Kitchen Boss series. He is so into his food and jovial. In one of his episodes, he made these delicious calzones filled with various sweet peppers and chopped-up sausages.
Looked so delicious that I decided to make some for dinner one day.  Calzones are folded-up pizza, that is how my sons interpret it.  They love pizza so these went down well as they were almost a pizza except they are folded like a curry puff or cornish pastries.

Recipe : Sausage and Pepper Calzone recipe adapted from Buddy Valastro's calzone recipe from his streetfood episode in Kitchen Boss Series.

Dough :
2 1/2 cups plain flour, sifted
1 cup lukewarm water
1 1/2 tsp active dry yeast
1/2 tsp sugar
3 tbsp olive oil and a little extra to grease bowl

Filling:
5 gill's beef or chicken sausages ( or use any of your favourite sausages)
1 medium onion, sliced( cut them slightly thick )
2 cloves garlic, sliced thinly
1/2 red bell pepper, seeded and  white pith removed, sliced
1/2 green bell pepper, seeded, white pith removed, sliced
1/2 tsp dried oregano
1/2 can of chopped tomatoes
1 tsp tomato paste
1 green chilli sliced( optional)
salt
pepper
mozzarella cheese, torn into chunks
 parmesan cheese, grated
2 tbsp olive oil
1 small egg beaten lightly

Make the dough by sifting the flour into a large bowl with a pinch of salt.  Oops, I forgot the yeast.  The yeast I used had to be activated first so,  dissolve the sugar in the 1 cup lukewarm water. Sprinkle the yeast, cover and let it stand for about 10 minutes, till frothy.

Make a well in the flour. Add olive oil and yeast mixture and start mixing in the flour. Once the dough comes together, remove and work on the work table or a large tray if you don't have any place to knead. Give a good knead till the dough is smooth and springy.

 Oil a bowl with a little olive oil and pop the dough into the bowl, cover with a cling film and a towel and leave in a warm corner in your kitchen to rise for about 2 hours, depending on the yeast.

While the dough rises make the filling, and fry the sausages in a little olive oil in a large frying pan, till brown all over, remove and cut into thick slices at an angle, so you get diagonal slices.

In the same frying pan, add a little more oil about a tablespoon, and soften your onion, garlic and peppers. Once they start to soften add oregano, canned tomatoes and tomato paste. Add a 1/2  tsp sugar and the chilli if using.

Bring to a bubble and return the sausages, stir and cover and cook till the mixture thickens. Taste add salt and pepper ( lots of pepper is how I like it).  There should be very little sauce. Cool.

Preheat the oven to gas mark 7. Place a baking sheet in the oven, while you get the calzone assembled.

Take the dough. Divide into about 5 balls. Roll into a  thin circle ( not too thin) or oval, doesn't really have to be the perfect shape.  Spoon the filling generously onto one-half the round.  , leave a half-inch gap around the edges. Sprinkle with mozzarella and parmesan cheese. ( if you don't have parmesan or mozzarella try cheddar).

   Brush the edges with egg and fold the other half and crimp or twist the edges to seal. Or use a fork.   Using a sharp knife, make two little slits on top. Finish with the rest of the dough.

Brush with the finished calzones with egg. Take the hot baking sheet out of the oven,  carefully place the calzone on the baking sheet and pop it into the oven.

 Bake for about 20 minutes till golden on top. Let the calzone cool for about 10 minutes ( you don't want to burn your mouth), and serve.

These make great lunch boxes and picnic meals. Very portable and the kids enjoy them.