this dish
This sausage and mozzarella calzone taunts me. Firstly, it simply needed to be sitting on top of an “economical leaves” take a trip publication, advising me that summertime getaway + travel + swimwear season are all hiding around the corner.
The ridiculing continues when I will cut in to enjoy my very first bite (see big damage in top), I recognize it the calzone is smiling at me.
Smirking is more like it.
Naturally, I strike back with a speedy slice down the middle.
Let’s see who’s smiling now.
That’s what I believed.
However then, when I believed this plot was over, I discover that this completely tacky meal is protruding his tacky tongue at me.
And I managed it.
NBD.
I think about that a fight won. Fellow cheese, sausage, and white bread fans, get your forks and join me. AS SOON AS POSSIBLE.
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Table of Contents
Sausage and Mozzarella Calzone
Description
This incredibly simple sausage and mozzarella calzone just has 4 components and makes an ideal freezer meal! Amazing concept for lunch or supper.
Active Ingredients
Guidelines
- Defrost the dough. I defrosted mine for about 8 hours in the fridge. Then I took them out and let them increase once again for about an hour up until they were expanded.
- Brown the sausage. When cooled somewhat, combine with sauce and mozzarella.
- Cut each loaf in half. Roll it out and location about 1/4 -1/ 3 cup sausage mix in the middle of each calzone. Fold the tops over and pinch shut with a fork.
- Bake for about 12 minutes at 400 degrees, or wrap and freeze!
Notes
One serving is half of a calzone, and I would certainly suggest making the entire batch and after that freezing what you do not consume. I am thinking that if you freeze them, you might simply let them thaw for a couple of minutes when you are all set to bake, and after that bake at 400 degrees for closer to 20 minutes.
Keywords: sausage and mozzarella calzone, meat calzone, calzone dish
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