CALZONES WITH CHICKEN SAUSAGE MEATBALLS
Made with caramelized onions, Mozzarella and Marinara sauce.
- 4 cups cake flour
- ½ packet of yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1¾ cup water
Mix to soft dough in mixer with dough hook or bread maker set on dough. Oil a bowl, put the dough in and cover to proof.
Meanwhile, take sausage (any kind, even Chorizo) out of the casing, form little meatballs, fry in a little butter, remove when done. Add 3 sliced onions and butter to the same pan the meatballs was done in. When they nicely caramel colour, turn heat off.
When dough has risen, knead for 5 minutes, then roll out and divide into 4 balls. Roll each out to a circle. Put any tomato or Marinara sauce in the middle (even braai tomato and onion, just add oregano and basil) then grated Mozzarella, then onions and meatballs. Brush edges with egg wash, fold over and crimp edges with a fork, or fold over and crimp. Paint with rest of egg wash. Put on a well-oiled baking sheet and bake at preheated oven, 190°C for about 20 minutes until top is nicely coloured.
Feel the edges to make sure it is baked.
Recipe and photo: Felicity Lotter
