Smoked Sausage Calzone
Smoked sausage is a defining element of Hungarian cuisine, lending an intense flavor to dishes. The combination of classic Italian calzone and Hungarian smoked sausage results in an exciting, filling, and distinctive dish. This meal is an ideal choice for a hearty lunch or dinner, guaranteed to please lovers of smoky flavors.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large mixing bowl, add the salt, and mix well. This ensures an even consistency for the dough.
2
Dissolve the yeast in the lukewarm water, then add it to the flour. Pour in the olive oil and begin to combine the dough.
3
Knead the dough until it is smooth and elastic. If it's sticky, add a little flour, but not too much, as it can dry out the dough.
4
Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5
Slice the sausage into thin rounds and finely chop the onion. In a skillet, sauté the onion in a little olive oil until translucent. Add the garlic and sausage and cook together for a few minutes, until fragrant and lightly browned.
6
Punch down the risen dough on a floured surface, then divide it into 4 equal parts and roll each into a circle.
7
Mix the tomato sauce with the oregano and spread a thin layer over half of each dough circle, being careful to leave the edges free.
8
Spoon the sautéed sausage and onion mixture onto the tomato sauce, then sprinkle with the grated mozzarella.
9
Fold the dough in half, press down the edges, and then use a fork to seal them tightly, preventing them from opening during baking.
10
Place the calzones on a baking sheet lined with parchment paper, then brush them with beaten egg to give them a beautiful golden-brown color.
11
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
12
Let the finished calzones rest for a few minutes before serving warm.
