Ingredients for Calzones with Cheese, Sausage and Roasted Red Pepper

• 350ml warm water (41°C to 46°C.)

• 1 envelope dry yeast

• 2 cucharadas de aceite de oliva

• 1 1/2 cucharaditas de sal

• 500g (about) plain flour

• 1 large red pepper

• 2 cucharadas de aceite de oliva

• 575g red onions, sliced

• 4 sweet or spicy Italian sausages, casings removed

• 350g (packed) coarsely grated mozzarella cheese (about 350g )

• 350g ricotta cheese

• 4 teaspoons dried oregano

Pour 350ml warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 900ml flour, about 60g at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, char pepper over gas flame or in grill until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 204°C. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 40g cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 40g cheese mixture, 1/4 of sausage, 40g cheese mixture, then 1/4 of peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.