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Football Calzones
Makes 8 calzones
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To make these tasty gridiron treats extra easy, make the filling mixture ahead of time and shape, fill and bake when you are ready to serve.
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Ingredients
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1
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package (16 ounces) hot roll mix plus ingredients to prepare mix
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1
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pound hot or mild Italian sausage, removed from casings and crumbled
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1-1/2
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cups chopped broccoli
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1/4
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cup chopped roasted red peppers* or pimiento
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1
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clove garlic, minced
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8
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ounces (2 cups) shredded mozzarella cheese
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Olive or vegetable oil
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*Look for roasted red peppers packed in cans or jars in the Italian food section of the supermarket.
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1. Prepare hot roll mix according to package directions. Knead dough on lightly floured surface until smooth, about 5 minutes. Cover loosely; let stand in bowl about 15 minutes.
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2. Cook sausage in large skillet over medium-high heat until browned. Drain on paper towels; discard all but 1 teaspoon drippings. Add broccoli to skillet; cook over medium heat 5 minutes. Add peppers and garlic; cook about 5 minutes or until broccoli is crisp-tender. Remove from heat. Stir in drained sausage and cheese.
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3. Preheat oven to 375°F. Grease baking sheets.
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4. Roll dough on floured surface to 1/4-inch thickness. Cut into 16 football shapes. Combine scraps and reroll dough if necessary. Place 8 football shapes on prepared baking sheets. Spoon about 1/3 cup sausage mixture on shapes on baking sheets. Top with remaining shapes; press edges with fork to seal. Using dough scraps, decorate to resemble football.
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5. Brush tops of footballs with oil. Cover loosely; let rise in warm place until doubled in size, about 30 minutes.
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6. Bake 20 to 25 minutes or until golden. Refrigerate leftovers.
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© Publications International, Ltd.
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Click here for printable version