Spicy sausage calzone
(at time of publication)
- 3 good, well-flavoured low-fat sausages, uncooked
- 1 large onion
- 3 medium potatoes, peeled and diced
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ⅓ cup tomato sauce
- ¼ teaspoon salt
- 2 cups plain flourall purpose flourX
- 1 ½ teaspoons instant yeast
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon oil
- 1 scant cup warm water
1 Preheat the oven to 200ºC.
2 First prepare the crust: In a large bowl, combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough, turn it on to the bench, adding more flour if needed, then knead until smooth and springy, about 5-8 minutes.
3 Place the dough into a clean greased bowl, cover with plastic wrap and microwave on low power for 1 minute, rest the dough for 10 minutes then repeat (or set aside in a warm place till doubled in size – around 40 minutes).
4 For the filling: Place the prepared potatoes in a saucepan of salted water and boil until tender.
5 Meanwhile, squeeze the sausage meat out of the sausages into a non-stick pan and use a fork to squash it and crumble it as it cooks. Drain off as much fat as you can. Return the pan to the heat and add the chopped onion to the crumbled sausage and cook, stirring frequently, until the onion is soft.
6 Drain the cooked potatoes well and add them to the sausage mixture with the spices and salt and mash together with a fork. Set aside to cool.
7 When the dough has risen, knead lightly and divide into two pieces. Roll out to form two large circles. Lift one onto a baking sheet. Spread with the tomato sauce, leaving a 2cm border around the edge. Scoop the sausage mixture onto the base and pat or spread it over the sauce. Lay the remaining circle of dough over the top, then lift the bottom edge of dough and press it over the top edge, all the way around, pressing firmly as you go.
8 Bake in a preheated oven at 210°C for 20-30 minutes. The calzone should be pale golden when cooked. Serve hot or cold with veges and tomato sauce if you like.
Nutrition Info (per serve)
Total fat 8.2g
–Saturated fat 2.8g
Dietary fibre 4.8g
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