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1
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturers instructions.
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2
Program for the Dough cycle and press Start.
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3
While the Dough cycle is running, prepare the filling.
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4
Prick the sausages With a fork and place in a medium skillet.
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5
Add 1/2 inch of water, cover, and simmer until the water evaporates, about 15 minutes.
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6
Uncover and continue to cook and brown the sausages on all sides.
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7
Remove from the heat and cool.
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8
Cut into 1/4-inch slices.
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9
Refrigerate until needed.
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10
Combine the oil, peppers, and onions in another skillet.
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11
Cook over medium-high heat until soft and gently browned.
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12
Remove from the heat, season with salt and pepper to taste, and let cool at room temperature.
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13
Twenty to thirty minutes before baking, preheat the oven to 425F.
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14
Oil or line a large baking sheet with parchment paper.
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15
When the machine beeps at the end of the cycle, press Stop and unplug the machine.
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16
Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface: Divide the dough into 3 equal portions.
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17
Flatten each portion With your hand and, using a rolling pin, roll out each one into a 9-inch round.
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18
Dust the work surface lightly with flour as needed to prevent sticking
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19
Place a third of the filling and sausage slices over half of one round of dough, leaving a 1-inch border.
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20
Sprinkle with 2 tablespoons of the cheese.
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21
Brush the edge of the dough with water and fold over to form a half-moon-shaped turnover.
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22
Press the edges together to seal then fold over the entire border in 1-inch sections to make a braided edge Transfer the calzone to the baking sheet.
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23
Cut a few slits in the top to allow for steam to escape.
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24
Repeat With the remaining two pieces of dough.
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25
Bake for 25 to 30 minutes, until golden brown and crisp.
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26
Slide the calzones from the baking pan onto a rack.
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27
Let cool for 10 minutes before slicing or eating out of hand.
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28
Variation:
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29
Mini Calzones
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30
In Step 5, divide each portion of dough into quarters.
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31
Roll out each into a 4- to 5-inch round and fill as directed.
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32
Seal, slit, and hake for 12 to 15 minutes.
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33
These can be frozen on a baking sheet, then stored in a plastic freezer bag, and reheated.
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34
These are good for two-bite snacks.
