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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Sauce: | 2. Brown 1/2 lb of the sausage in sauce pan. | 3. Mix tomato sauce, onions, minced garlic cloves, mushrooms, olives, cooking sherry, celery salt, brown sugar, honey, tomatoes, olive oil, artichoke hearts, oregano, basil, sage, red peppers, black pepper, thyme, cilantro, savory and half lb of sausage into large pot. | 4. Let sauce come to a simmer. | 5. Cover, and simmer for 6 hours, stirring occasionally. | 6. After sauce has simmered, refrigerate overnight. | 7. Brown two lbs hot Italian sausage. | 8. Set aside. | 9. Mix dough ingredients and knead for several minutes. | 10. Note: The ingredients listed are for one batch of dough. You will need to repeat the dough recipe five times in order to make 40 calzones. | 11. Cover dough. | 12. Punch down after it has doubled in bulk, about 1 hour. | 13. After dough has doubled in bulk again, take a batch of dough and cut into four, six or eight equal pieces, based on how big you want your calzones. | 14. On a floured counter, press and roll dough into a round about 12" in diameter. | 15. Put a couple of scoops of sauce into the center. | 16. Sprinkle some sausage over the sauce. | 17. Add some slices of whatever other meat (if any) that you wish to add. | 18. Sprinkle a dash of romano and parmesan cheese. | 19. Don't go overboard with these two cheeses, or else it will make the calzone taste too sour. | 20. Liberally apply mozzarella. | 21. Fold dough over the mass in the middle, leaving about a half of an inch to go. | 22. Dab the lip of the dough that you just folded over with olive oil. You finger will do fine, no need to brush. | 23. Fold the bottom dough over the lip, and press into place with the tines of a fork. | 24. Place on a floured pizza stone or floured cookie sheet, if that's what you've got. Use flour, not non-stick spray. | 25. Fill up the stone with the calzones. | 26. In a small bowl, separate two eggs, and save the yolks. Give the whites to your cat, if you have one. | 27. Add two or three tablespoons of water. | 28. Mix well. | 29. Brush this yolk mixture over the calzones. This will give them a golden brown look. | 30. Lightly sprinkle the calzones with mozzarella cheese. I mean, really lightly. It's really just for looks. | 31. When the oven is good and pre-heated, bake them for 20 minutes, or until golden brown. | 32. Note: You will find yourself unable to stop eating, and could suffer spontaneous combustion. Be wary! | 33. The calzones freeze well, and are ready to eat again after 20 minutes or so in a oven or toaster oven. Do not reheat in the microwave, because they'll be soggy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1	gallon		-	-	-	-
onion	4		chopped	240.0	56.04	6.6	0.6
garlic clove	30		minced	134.1	29.754	5.724	0.45
mushroom	1		sliced	-	-	-	-
black olive	2	cans	sliced drained	403.4676	0.0	89.7602	2.2667
cooking sherry	1/2	cup		403.4676	0.0	89.7602	2.2667
celery salt	1	tablespoon		403.4676	0.0	89.7602	2.2667
brown sugar	1	cup		836.0	215.798	0.264	0.0
honey	2	tablespoons		-	-	-	-
rom tomato	2		diced	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1	cup		403.4676	0.0	89.7602	2.2667
artichoke heart	2	cups	pickled drained	403.4676	0.0	89.7602	2.2667
oregano	1	tablespoon		2.65	0.6892	0.09	0.0428
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
sage	1	teaspoon	rubbed	-	-	-	-
red pepper	2	teaspoons		2.5	0.5506	0.1169	0.0275
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
cilantro	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
savory	1/2	teaspoon		-	-	-	-
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
water	1	cup		0.0	0.0	0.0	0.0
salt	1	dash		-	-	-	-
brown sugar	1	tablespoon		836.0	215.798	0.264	0.0
active yeast	2	teaspoons		403.4676	0.0	89.7602	2.2667
flour	3 1/2	cups		2023.98	443.1189	32.9035	7.8526
brown sugar	1/2	cup		836.0	215.798	0.264	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pineapple	1/4	cup	crushed	20.625	5.412000000000001	0.2228	0.0495
fennel seed	20			138.0	20.916	6.32	5.9479999999999995
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mint	1/2	teaspoon	crushed	0.1867	0.0397	0.01	0.0025
cilantro	1	teaspoon		0.0383	0.0061	0.0036	0.0009
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
hot italian sausage	2	lbs	skinned	403.4676	0.0	89.7602	2.2667
mozzarella cheese	2	lbs		2939.2821	246.93599999999998	123.0144	162.1141
parmesan cheese				-	-	-	-
romano cheese				-	-	-	-
pepperoni	1		stick	-	-	-	-
ham	1/2		diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.