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Cooking with Chef Singh
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Posted on Oct 09 2004
Chamorro Sausage and Vegetable Calzone
Recipe for four servings
For dough
1 3/4 cups warm water
1 (1/4 ounce or 2 1/4 tsp) package active dry yeast
1 teaspoon honey
3 1/2 to 4 cups flour ( all purpose)
For filling:
2 green bell peppers, cored, seeded, and chopped
2 onions, chopped
2 tablespoons olive oil
8 oz Chamorro sausages sliced (or any sausage of your liking)
1 cup Mozzarella cheese Shredded
Teaspoon of local chilly paste (Rota or Tinian chili paste)
Methods: Pour water into a large mixing bowl. Sprinkle with yeast and add honey. Let sit for 15 minutes, allowing yeast to foam.
Add three cups flour and mix well. Stir in enough remaining flour for dough to form a ball. Transfer dough to floured board and knead six minutes (knead in mixer for four minutes) or until dough is smooth. (no lumps)
Coat the inside of a large glass or ceramic bowl with olive oil. Place dough in bowl, cover with wax paper and a wet dish towel folded in half. Put in a warm, out-of-the-way spot (no cold air, no drafts). Let rise until doubled, about one hour.
Prepare filling: In a large pan, over medium heat, cook peppers and onions in 1 tablespoon olive oil until tender. Transfer to bowl. In same pan over medium-high heat, brown sausage in remaining 1 tablespoon olive oil for about 15 minutes. Remove from pan. Cool and cut into 1/4-inch sliced, mixed with vegetables and chili paste. Put aside.
For baking: Heat oven to 450 F. Punch dough down. Divide into four pieces. On floured board, pat and stretch one piece into an 8×10-inch oval. Place half cup of the mixture in center of dough and sprinkle with 1/4 of shredded mozzarella. Fold top half of dough over filling, matching up all edges. Roll and crimp edges to close. Transfer to oiled baking pan. Repeat with remaining dough, filling, and cheese. Brush or spray tops of dough with olive oil. Bake for 20 minutes or until golden brown.
Serve with tomato marinara sauce. Or your favorite dip.
Chef’s cooking tips: To get heavy sticky fluids to pour out of your measuring cup or spoon easily, rub the inside with a little oil first. It should decant much easier.
