Mini Calzones with Sausage and Cheese Filling

https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/
Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.
For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!
Mini Calzones with Sausage and Cheese Filling
https://noifacciamotuttoincasa.wordpress.com/2017/05/03/mini-calzoni-con-ripieno-di-salsiccia-e-formaggio/
Today we want to share a delicious appetizer: baked mini calzones filled with sausage and cheese—a dish that will make both kids and adults happy! This recipe is very easy to make, and you can prepare everything ahead of time and just bake them when you're ready to serve.
For the dough, we used a mix of flours to give the mini calzones a rich flavor and to use more whole grain flours and less refined flour. A long rise (24 hours) makes the dough easier to digest. Give it a try and let us know what you think!
Steps
- 1
In a large bowl, combine the whole wheat semolina flour and bread flour. Mix well, then add a little extra virgin olive oil and the yeast. Add the water and mix for a few minutes. Add the salt and knead for a few more minutes until you have a smooth, non-sticky dough. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 18 hours.
- 2
After at least 18 hours, remove the bowl from the refrigerator and let the dough rise at room temperature for another 5 to 6 hours. Roll out the dough with a rolling pin to about 1/4 inch (about 1/2 cm) thick. Use a round cutter about 3 inches (7–8 cm) in diameter to cut out circles. Place the circles on a floured surface and let them rise for about 30 more minutes.
- 3
While the dough circles are rising, prepare the filling. Remove the casing from the fresh sausage and place it in a bowl. Add the cream cheese, then season with salt and pepper to taste (be careful, as the sausage is already flavorful). Mix well until you have a smooth mixture.
- 4
Preheat the oven to 425°F (210–220°C) on the bake setting. Take each dough circle and gently press it with your fingers. Place a small amount of filling in the center of each, fold in half, and seal the edges carefully so they don't break or get too large. Press the edges with a fork to seal and prevent the filling from leaking out.
- 5
Before baking, spoon a little tomato sauce on top of each mini calzone. Arrange them well spaced on a baking sheet. Bake for about 20 minutes, turning them halfway through baking.
- 6
Your mini calzones are ready to enjoy!
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