Wednesday, July 1, 2009

Pepperoni Sausage roll and Calzones


My mom always made a great sausage roll this is her version for Italian sausage roll, I still love hers  no matter where I have it!






Keep kneading dough till smooth and elastic.


Take small pieces of dough, flatten, fill and roll to the center and seal.

I add sesame seeds for more flavor .




You can dip in tomato sauce, or eat plain, great for lunches.
Sausage rolls, Stromboli and Calzones, an Italian dough wrapped with your favorite filling. Baked to perfection and dipped in fresh tomato sauce.
Variations are limitless.
We have tried every combo imaginable through the years. Always using mozzarella or your favorite shredded cheese to hold these together with a little grating cheese, fillings were easy.
Meatballs, chicken, sausage, pepperoni, ham, olives mushrooms, broccoli, spinach, all kinds of peppers, caponata, eggplant, tomatoes. Another favorite was tuna and sharp cheddar. Shrimp, scallops, crab with lots of mozzarella also complimented each other. Dough with a filling, great little sandwich tailored to your liking.

Pictured is Stromboli, mushrooms, sausage, pepperoni, mozzarella and grating cheese.

Italian Sausage Roll (shown in first photo mom's)

1 lb of fresh pizza/ bread dough or store bought
1 1/2 lbs of Italian sausage cooked and casing off cooled drained
4 eggs
2 cups of mozzarella
4 tablespoons of grated cheese heaping tablespoons!
1/2 teas garlic powder or more to taste
1/4 teaspoon oregano
1/4 teaspoon black pepper

Mix drained sausage, eggs, spices and cheeses in a bowl set in refrigerator.
Roll out dough about 1/4 inch thickness into approx 12x12 rectangular. Spread mixture over the dough, roll up and place seam dough on cookie sheet, place in a warm area, to rise around an hour. Before going into the oven brush with olive oil and sprinkle with more grating cheese and black pepper. Bake at 450 for 10 minutes and lower to 375 for the remaining time...Sausage roll is done when crispy and brown. Slice and enjoy.


Calzones usually with cheeses such as ricotta. Stromboli with meat.

Roll out dough in individual portions cut portions from your 1 pound of dough homemade) or store bought to make an individual 8x8 size piece. Roll around 1/4 inch thick, add fillings of choice, fold over to center and have dough meet then seal center by pinching together.

Here are suggestions for your fillings in any combinations.


Take a portion of dough and roll out 1/4 inch thick, add desired filling on top of dough, next add mozzarella cheese( which is what we refer to as the "glue" to hold the filling all together. Sprinkle with grated cheese. You can add any combination in your stromboli or calzones. Just make sure you are allowing room for folding over to hold so the filling stays inside while cooking...Suggestions for filling : any kind of peppers , mushrooms, chopped tomatoes, black or green olives, chopped broccoli, spinach, eggplant,onions.... Cooked sausage, pepperoni,ham, shrimp and scallops with mozzarella cheese or tuna and sharp cheddar .

Brush with melted butter, you can also add sesame seeds or garlic powder to the top of the dough for flavor. Bake, till golden brown around 25 minutes on 400 degrees. Serve with marinara sauce, garlic and fresh basil.

Options for Original Cheese Calzone:
Use Whole Milk Ricotta Cheese mixed with 3 tablespoons of mozzarella with grated cheese use a combo of Romano and Parmesan, add chopped garlic or a 1/4 tsp of garlic powder, proceed as above dough to make a cheese Calzone ,other option is to add veggies to ricotta such as spinach, or broccoli. Almost every combo has been tried, if you like the ingredients, your sandwich will turn out delicious..... you can even add ham or others meats with the ricotta stuffed calzones, if you wish.
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