Sausage And Eggplant Calzone
A tasty “stuffed” pizza that makes a very impressive appearance at the table. Calzones are made by placing the filling ingredients on one half of a pizza dough circle, and then folding over to cover the filling and pressing the edges to seal. In this calzone recipe I cook together eggplant, spicy sausage, onion and garlic until soft and then add some prepared tomato sauce.
Ricotta cheese, combined with mozzarella and Parmesan cheeses were dotted on top of the sausage mixture to create a creamy layer which contrasts beautifully with the spicy sausage underneath. Because this filling is so substantial, I feel one calzone could easily feed two people.
Tip: I would not cut the calzone until after you have presented it at the table in all it’s glory.
The Calzone Before It Is Cut
Buon Appetito!
Deborah Mele
Sausage And Eggplant Calzone
A tasty "stuffed" pizza that makes a very impressive appearance at the table.
Ingredients
- 1 Ball Basic Pizza Dough - Defrosted
- 1 Cup Prepared Tomato Sauce
- 4 Tablespoons Finely Chopped Onion
- 1 Clove Garlic, Minced
- 3 Tablespoons Olive Oil
- Salt And Pepper
- Red Pepper Flakes
- 1 Cup Diced Eggplant, Skin Removed
- 2 Sausage Links, Removed From Casings
- 3 Teaspoons Fresh, Chopped Basil,
- 1/2 Cup Fresh Ricotta Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 3 Tablespoons Grated Parmesan Cheese
Instructions
- Preheat your oven to it's highest temperature.
- Heat the oil in a pan and saute the garlic and onions until translucent.
- Add the eggplant and crumbled sausage and cook until both are golden.
- Add the tomato sauce, a pinch of pepper flakes, salt and pepper and chopped basil and cook on low for 20 minutes until very thick.
- Mix together your cheeses and set aside.
- Prepare your pizza dough, and after the first rising by rolling it into a 12 inch circle and laying it across a pan prepared by lightly oiling or sprinkling with cornmeal.
- Spoon the sausage eggplant mixture on one half of the calzone, keeping a 1 inch border clean.
- Add the cheese mixture and spread over the eggplant.
- Fold the top half of the dough across, and pinch the edges to seal.
- Bake for about 10 minutes or until puffy and golden.
