Video Recipe: Sausage & Pepper Calzone

Chef Keith Snow from http://www.harvesteating.com creates an Italian delight - a calzone made from scratch with tomato sauce, sausage, peppers, and onions.

Category:

Howto & Style

Tags:

• chef
• cooking
• eating
• family
• food
• harvest
• healthy
• howto
• kitchen
• organic
• pizza
• recipe
• seasonal
• tips
• tricks

[intolerablepictures]

Drool...

[keithsnow]

drool..yes...yum

keith

[albalovesrupert]

muy rico gracias por compartir

[keithsnow]

your welcome my friend!!

Keith

[gotecki]

Looks delicious, well done! Bravo! :D

[zemekiel]

I forgot to mention mushrooms and my own tomato sauce. Sauce made like this: fresh tomatoes (about 400 grams) 1 clove of garlic 1 small glass of tomato paste 1/2 teaspoon of dried basil salt+pepper 1/4 teaspoon of cayenne pepper 1 spoon of extra virgine olive oil 1 spoon of water Just mix it all in a blender and leave in fridge over night.

[zemekiel]

Nice job :)

I use the Italian flour called "Tipo 00" for pizza doughs, works very well to get an elastic and easy to handle dough.

For filling I mostly use: onions, bell peppers, pepperoni, ham, marinated beef and fresh bison mozarella.

I love Calzone!

[pepeycholo]

@jcofortco hope it turn out nice let me know... coz i will attempt this also lol gl my friend

[jcofortco]

nice & simple for my son & I to make tonight - EXACTLY what I was looking for - thanks! :)

[MIDNAq1LINK]

Damn this looks delicious. I have to make it today!

[TheCalzoneSpaceship]

calzone spaceship

[finsam98]

i made this at school as part of my gcse course ( i go to school in the uk where i live) and i got a really high grade! :D and i admit, i ate the little bit i had left..pretty damn good,if i do say so myself :3

[beerathon]

@supercooled If switching to bread-flour doesn't help, try increasing the water content slightly. Your dough is fairly dry at 50% hydration. My doughs are typically between 60 and 66 percent hydration, so around 1 1/3 cups water to 2 cups flour.

[malberts1954]

@supercooled Switch from AP to bread flour. More protein means more gluten.

[supercooled]

Keith, what is your dough recipe? I use a simple pizza dough recipe consisting of:

2 cups of all purpose

1 cup of water

2 1/4 tsp (1 pouch) yeast

3/4 sugar/honey

2-3 tbsp oil

pinch of salt

It comes out good enough but when I got o stretching the dough, the center always thins out and exposes itself to tearing.