Italian Cheese and Sausage Calzone

***IN QUART JAR #1:
2 3/4 cups flour
1 teaspoon italian seasoning

***IN BAGGIE:

1/4 cup tomato powder
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon paprika

***IN QUART JAR #2:

1/2 cup sausage or pepperoni TVP — (or 1/2 pound cooked and rinsed sausage)
1/2 cup beef TVP — (or 1/2 pound cooked and rinsed sausage)

***IN VEGETABLE BAGGIE:

1 cup dried broccoli — chopped

***IN SEASONING BAGGIE:

1/4 cup bread crumbs — seasoned
1/2 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon parsley
1 teaspoon italian seasoning
1/4 cup cheddar cheese powder

***ADD ONS:

2 tablespoons grated parmesan cheese
1 tablespoon yeast
2 tablespoons olive oil

Remove oxygen absorber, if using.

FOR QUART JAR #1:
Mix 1 cup warm water with oil. Mix yeast with flour. Combine water and flour mixtures. Knead for 5 minutes. Let rise in greased bowl for 90 minutes. Cut dough into 6 equal parts and roll each part to a circle on a well-floured surface.

Sauce: Whisk Sauce Baggie, parmesan cheese and 1 cup cold water together. Bring to a simmer and cook until thick.

FOR QUART JAR #2:
Bring 1 cup water just to a boil. Add TVP, cover and let sit 10 minutes. Mix broccoli with TVP and simmer until water is gone. Be careful not to burn TVP. Mix TVP with seasoning baggie.

Assembly: Put tomato sauce on each rolled out dough circle, spreading evenly to about 1/2-inch from the edges. Put 1/6th of TVP mixture on half of each dough circle. Fold dough over and pinch to seal and edges well.

Bake at 450°F for 20 minutes.


Cooking with Basil

Cooking with Basil

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