Football Calzones

by the Editors of Easy Home Cooking Magazine

Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Football Calzones."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/football-calzones-recipe.htm>  06 July 2008.

Yield: Makes 8 calzones
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.
Ingredients:
1
package (16 ounces) hot roll mix plus ingredients to prepare mix

1
pound hot or mild Italian sausage, casing removed, crumbled

1-1/2
cups chopped broccoli

1/4
cup chopped roasted red peppers* or pimiento

1
clove garlic, minced

8
ounces (2 cups) shredded mozzarella cheese

Olive or vegetable oil



Preparation:
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.

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.

3.
Preheat oven to 375°F. Grease baking sheets.

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.

5.
Brush tops of footballs with oil. Cover loosely; let rise in warm place until doubled in size, about 30 minutes.

6.
Bake 20 to 25 minutes or until golden. Refrigerate leftovers.





This recipe appears in: Fall