Italian Sausage and Pepper Calzone
Ingredients
For the pizza dough:
400 g of T45 or T55 flour
1 sachet of dry yeast (7 g)
300 g Italian sausage (or mild merguez or chipolata), skinless
1 red bell pepper, cut into strips
1 yellow or green bell pepper, cut into strips
150 g grated mozzarella cheese
100 ml cooked tomato sauce (or seasoned passata)
Dried oregano, salt, pepper
In a large bowl, combine the flour, salt, sugar, and yeast.
Add the warm water and olive oil. Knead for 8–10 minutes until a soft dough forms.
Cover and let rise for 1 hour at room temperature.
Sauté the onion and garlic with a drizzle of olive oil.
Add the peppers and cook for 5 to 7 minutes until softened.
Add the sausage meat and cook until golden brown.
Pour in the tomato sauce, season with salt, pepper, and oregano. Simmer for 5 minutes. Let cool.
Preheat the oven to 220°C (428°F).
Divide the dough into 4. Roll out each portion into a disc (approximately 20 cm).
Place a little filling on one half and sprinkle with mozzarella cheese.
Fold the dough to form a half-moon. Seal the edges well (with a fork or twist).
Place on a baking sheet lined with parchment paper. Brush with egg yolk.
Bake for 15 to 20 minutes until the calzones are golden brown and crispy.
Serve with a green salad and a spicy tomato sauce.
Add some chopped black olives or Parmesan shavings to the filling for extra flavor.
