Soft pizza pockets filled with sausage, mozzarella cheese and chunky tomatoes.
My love for bread started when I was a little kid. There was a bakery near my home, and they chose the time we returned home from school to bake a fresh batch of bread. And there is nothing as tempting as the smell of freshly baked bread. So we would get a warm, as yet unsliced loaf home almost everyday. I would tear off a huge portion of the loaf, and eat it with whatever curry mom had cooked. Though, fresh bread does not need any accompaniement.
I was very excited when I got an Australian Womens Weekly magazine that has many bread recipes. I made a calzone the bread portion of which is adapted from the magazine. It turned out to be very good, and I do hope you would try it.
For the stuffing, I made a chunky tomato sauce with sausage and mozzarella cheese. Try the calzone with the same stuffing or a stuffing of your own choice!
Soft pizza pockets filled with sausage, mozzarella cheese and chunky tomatoes. My love for bread started when I was a little kid. There was a bakery near my home, and they chose the time we returned home from school to bake a fresh batch of bread. And there is nothing as tempting as the smell of fre
- Combine yeast, sugar and water in a bowl, cover and stand in a warm place for about 10 minutes or until the mixture is frothy.
- Sift flour and salt into a large bowl, stir in yeast mixture and oil, and mix into a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic.
- Place the dough in an oiled bowl, cover and stand in a warm place for about an hour or until the dough has doubled in size. Turn the dough onto a lightly floured surface, knead until smooth.
- Divide the dough in half. Roll each half into a 25 cm round. Top 1 side of each round with half the filling mixture and mozzarella cheese. Fold rounds in half to enclose filling and press edges together.
- Place calzone on greased oven tray and brush with milk. Cut 2 small slits on top of each calzone.
- Pre heat oven to 200 degrees. Bake the calzone for about 15 to 20 minutes, or until well browned.
- For Filling:
- Heat oil in a pan, add sausage slices and saute until it has browned. Remove and keep aside.
- In the same pan, saute chopped onion. Sprinkle in some salt and continue sauteing till it turns translucent. Add garlic and continue sauteing till fragrant. Add tomato, sauce and water. Cover and cook till the sauce is thick and water has evaporated. Toss in capsicum, adjust seasoning and continue to cook for a couple of minutes.
- Mix in sausage and take of heat.
We had some left over, which we warmed up and ate the next day. I thought it tasted even better then.