Sausage and veggie calzones
- You
- Jul 17, 2015
- 2 min read
Serves: 6
Preparation: 20 min
Cooking: 55 min
Dough
• 1 litre (4 c) flour
• pinch of salt
• 10 g dry yeast
• 7 ml (1½ t) castor sugar
• 30 ml (2 T) olive oil
• 375 ml (1½ c) lukewarm water
Filling
• 50 g butter
• 15 ml (1 T) flour
• 250 ml (1 c) milk
• 250 ml (1 c) Cheddar cheese
• 2,5 ml (½ t) mustard powder
• salt and pepper to taste
• 400 g butternut, peeled and cubed
• 100 g mushrooms
• 500 g Russian sausages, sliced
• 2 cloves garlic, crushed
• juice of 2 limes
• 5 ml (1 t) turmeric
• 5 ml (1 t) ground cumin
1. Sift the flour and salt into a large mixing bowl and make a well in the middle. In a jug mix the yeast, sugar and olive oil with the water. Set aside for 10 minutes or until bubbles appear on the mixture’s surface.
2. Gradually mix in the flour mixture, adding flour when the dough gets sticky.
3. Transfer the dough to a lightly floured surface and knead for 10 minutes or until elastic. Place the dough in a lightly oiled large bowl, cover and put in a warm place for 1 hour or until doubled in size.
4. Filling: Heat 20 g butter in a small pot, add the flour and cook for 1 minute. Slowly add the milk while stirring. Cook for 5 minutes, stirring continuously. Add the cheese, mustard, salt and pepper; stir and set aside.
5. Place the butternut on a roasting tray, add 10 g butter, season with salt and pepper, toss through and roast for 20 minutes or until soft. Set aside.
6. In a saucepan over medium heat, add the remaining butter and fry the mushrooms and sausages until cooked. Add garlic, lime juice, turmeric and cumin and season. Set aside. In a bowl gently mix the vegetables and cheese sauce together. Set aside to cool.
7. Knock down the dough. Divide it into three and on a lightly floured surface roll each piece into a circle. Scoop the filling onto half of the circle, fold the circle over and twist to seal.
8. Place the calzones on a baking tray and bake for 30 minutes or until golden brown.
Comments