-
1
1.
-
2
Fill a large pot halfway full with salted water and bring it to a boil.
-
3
Youll use this for the potatoes.
-
4
Also get a large rondeau on the stove filled with salted water.
-
5
Youll use this to boil the sausage links.
-
6
Boil the potatoes and sausage links for 20 minutes, until tender.
-
7
Drain them both when they are done and let them get cool enough to handle.
-
8
Cut the potatoes into small chunks and cut the sausage links into thin coins.
-
9
2.
-
10
Empty the water out of the rondeau pan and get it back on the stove.
-
11
Add the olive oil and heat it over medium high heat.
-
12
Then get the onions and peppers into it.
-
13
Let them start to soften, for 3-4 minutes.
-
14
Season them with the salt, crushed red pepper and dried basil.
-
15
Return the sausage into the pan and let it meld with the veggies for a couple of minutes.
-
16
Take the mixture off of the heat and set it aside.
-
17
Preheat the oven to 375 F. 3.
-
18
Take the pizza dough and divide it into 8 equal pieces.
-
19
Roll each piece into a ball, then roll them out on a well floured surface into 8 big circles that are about 1/4 inch thick.
-
20
Place a handful of the potatoes onto one half of each circle of dough.
-
21
Then top the potatoes with a big scoop of the sausage, pepper and onion mixture.
-
22
Top the filling with a generous handful of shredded mozzarella.
-
23
4.
-
24
Bring the other half of the dough over the filling on each calzone, then crimp the edges together.
-
25
Finish the edges by pressing down with a fork to make the signature pretty tine marks.
-
26
Whisk together the eggs and water in a bowl to make an egg wash. Brush each calzone generously with the egg wash to make them nice and golden.
-
27
Then get the calzones onto pizza stones or sheet trays lined with parchment.
-
28
Bake them in the oven for 30 minutes, until golden and bubbly.
-
29
5.
-
30
Take the calzones out of the oven and let them cool a minute, then serve them immediately with warm marinara sauce on the side.
-
31
Enjoy!
