Yummy

I love good food and I love to cook good food. This week Grace and I were watching TLC and saw an episode of the Kitchen Boss. All of his recipes are Italian. In this episode he made sausage and pepper sandwiches, calzones, and zeppoles. Well, thoroughly inspired tonight I set out to make my own version of the sausage pepper calzones with the ingredients I had in my kitchen. Here is what I ended up with.

Sausage Cheese Calzones
3 Venison Polish Sausage- I think regular will be good too.
1/2 onion chopped
1-2 Tablespoon Olive Oil
1 Tablespoon Garlic minced
Italian blend cheese
Pinch of salt and pepper
Pizza Dough divided into 4 dough balls. If these roll out too large you could either double the meat mixture or do what we did and make zeppoles for desert with the extra dough.
Preheat oven and pizza stone to 475 degrees
     In a skillet, I used my cast iron, heat your oil and add the onion, garlic, salt, and pepper. When the onions are nearly translucent add your 3 whole polish sausages to the pan and cover them with the onion and garlic and allow to simmer for around 15-20 minutes. Remove the sausages from the pan and cut them up, mix with the onion and garlic. Next divide the mixture into 4 equal servings.
     Take one of the dough balls and roll it out to 1/8 inch thick. Place the sausage mixture and cheese on the dough and fold it in half. If you are making zeppoles cut away extra dough and then press the seam together to seal. Place on stone and bake for 8-10 minutes.

Zeppoles
Left over dough- using this dough versus freshly raised dough makes the Zeppoles chewier.
Pan of vegetable oil, I used canola, heated to 350
Powdered sugar
     Pull the dough and cut with kitchen scissors into bit size pieces. Once the oil has heated drop the dough into the oil until golden brown. Remove them to a paper towel and then into a bag of powdered sugar. Shake to cover them with the powdered sugar.

These were both hits and definate do agains. Buon Appetito!