Calzone #734 5/05

Categories:
Italian, misc., New 2005, sausage

-----Crust-----
5 cups flour
2 tablespoon Sugar
2 teaspoon Salt
2 1/4 ounce pkgs dry yeast
1 1/2 cups water; warm
1/2 cup milk; warm
2 tablespoon Butter; melted
1 large egg; for wash -----Filling-----
3 6 inch links Italian sausage; browned & drained
12 oz ricotta cheese
8 oz mozzarella cheese
2/3 cup kalamata olives
1/4 cup parmesan cheese
1 teaspoon oregano or Italian seasoning
spaghetti sauce

For the crust. In a mixing bowl, combine flour, sugar, salt, and yeast; add water, milk and butter. Beat on low until well blended. Turn on to a well floured surface. Knead until smooth and elastic. Plase in a large greased bowl and turn to grease all sides. Let rise in a warm place until doubled in size. Mix all of the filling ingredients together. Divide dough into 8 equal pieces. Roll each out to make a 10 inch round. Spread a thin layer of sauce on the dough then add filling enough to make it plump. Fold over and then seal edges by pinching together with a little water. Cut 4 or 5 slits on top. Beat egg with a little water and brush calzone with it. Sprinkle with parmesan and bake at 350°F for 25 minutes. Serve with spaghetti sauce on top or on the side.