Sausage Calzone

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Entrée, Dinner, Lunch

Servings

servings

Prep time

hour

Cooking time

hour

Resting Time

Days

Chef Derick recommends pairing Blend 24 or Sangiovese with any classic Italian dish. The high acid in the tomato sauce complements the subtle tannin structure in both wines. The aromatics in the Italian sausage also bring out the spice from the Cabernet Sauvignon in Blend 24.

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Ingredients

US Metric

PIZZA DOUGH
2 3/4 lbs 2 3/4 OO flour
1/4 lb 1/4 semolina
3 1/2 cup 3 1/2 warm water
1 Tbsp 1 dry active yeast
1 oz 1 sugar
1 oz 1 salt
2 oz 2 olive oil
TOMATO SAUCE
2 QT 2 concasse tomatoes
1 small 1 white onion, diced small
3 cloves 3 garlic, chopped
1/4 cup 1/4 olive oil
1/4 cup 1/4 balsamic vinegar
1/2 cup 1/2 B Cellars Blend 24
1/2 cup 1/2 basil leaves, rough chop
1 1 bay leaf
salt to taste
ITALIAN SAUSAGE
2 1/2 lb 2 1/2 pork shoulder OR use ground pork
3 1/2 tsp 3 1/2 salt
1 Tbsp 1 sugar
1 Tbsp 1 fennel seed
1 tsp 1 black pepper
1 tsp 1 fresh oregano, chopped
1 Tbsp 1 fresh parsley, chopped
1/2 Tbsp 1/2 garlic, chopped
1/2 Tbsp 1/2 yellow mustard seeds
1 tsp 1 red chili flakes
ADDITIONAL ITEMS NEEDED
1 lb 1 fresh mozzarella, cubed
Semolina for cooking
Pizza stone

Directions

PIZZA DOUGH
In a mixer, sponge sugar, yeast, and water for 5 minutes.
Add the rest of the ingredients and mix for 10 minutes.
Cover with a towel and proof at room temp until it doubles in size.
Beat the dough down and portion into 7oz balls.
Place dough balls into a container with a lid in the refrigerator. Leave enough room for balls to double in size without touching.
Let dough age for 3 days for best results.
ITALIAN SAUSAGE (If using ground pork, skip first three steps)
Cut the pork shoulder into thin strips.
Place in the freezer for 10 minutes.
Once chilled, run the strips through a grinder and place in a bowl.
Add the rest of the ingredients and mix well.
Cook the sausage on a sheet tray at 425 degrees in the oven.
Chill and crumble before stuffing.
TOMATO SAUCE
In a large sauce pot on medium high heat, add olive oil and onion.
Cook for 7-8 minutes until onions are tender and sweating.
Add garlic and cook for 1 more minute.
Add B Cellars Blend 24 and cook until au sec (until the alcohol has cooked off).
Pour in balsamic vinegar and cook an additional 5 minutes.
Add the remainder of the ingredients and reduce to low heat, simmering for 30 minutes.
Cool before stuffing.
ASSEMBLY
Lightly dust surface with semolina flour, then roll out dough to 1/4” thick.
Place half cup tomato sauce, 1/4 lb mozzarella, and 4-6oz sausage (adjust to your liking).
Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around.
Lightly brush tops with olive oil.
Make 3 small slits in top of dough to create steam vents.
Transfer to pizza stone and bake at 425 for 8-10 minutes, or until dough is cooked to your liking.

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Pairing Suggestions

Chef Derick recommends pairing Blend 24 or Sangiovese with any classic Italian dish. The high acid in the tomato sauce compliments the subtle tannin structure in both of these wines. The aromatics in the Italian sausage also bring out the spice from the Cabernet Sauvignon in the Blend 24.