Calzones
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
51
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cloves
Garlic (crushed)1 tbsp
Crushed Red Pepper Flakes1 cup
Basil Leaves (fresh)1 cup
Canadian Bacon (diced)1 tbsp
Kosher Salt3 tbsps
Italian Seasoning (dried)Directions:
1
Preheat oven to 350 degrees F
2
Heat olive oil over medium-high heat in a nonstick 10-inch saucepan
3
Add crushed garlic and saute until just soft, about 1 minute
4
Add crushed red pepper flakes and saute for 1 more minute
5
Add the plum tomatoes and simmer over medium heat until thick
6
Remove from heat and add basil (adding the basil after the cooking will keep the basil flavor fresh)
7
Remove casings from sausage and discard
8
Cook sausage over medium-high heat in a nonstick 10-inch saute pan, stirring to break the sausage into small pieces
9
Continue to saute until completely cooked through, about 1 1/2 minutes
10
Drain and discard any grease and liquid remaining in the pan
11
In a medium bowl, mix sausage, bacon and mozzarella until well blended
12
Add 1/4 cup of the tomato sauce and stir to blend
13
Divide the filling into 4 portions
14
Spread 1 sheet phyllo dough on a clean work surface
15
Spray once lightly with the olive oil cooking spray and then lightly sprinkle with salt and dried Italian seasoning
16
Top with another sheet of dough
17
Repeat the spray, seasoning, and layering process 2 more times for a total of 3 sheets
18
Place 1/4 of sausage mixture (1 portion) onto the lower left hand corner of the prepared sheets
19
From the lower left corner, fold that corner over to form a triangle and gently press the top sheet to form an outline around the sausage mixture
20
There will be a 1/2-inch boarder left at the top
21
Take that 1/2-inch boarder and fold it back towards yourself
22
Then take the upper left corner and fold the entire sausage packet to the right, which should cause the entire sausage package to be encased in the phyllo
23
The lower right side will still need to be incorporated
24
To complete, fold the sausage packet over the remaining phyllo
25
Do not crimp the edges
26
Repeat process 3 more times
27
Set a wire rack on top of a baking sheet and then spray the rack lightly once with the olive oil cooking spray
28
Place the triangular packets on the wire rack
29
With a paring knife, make a single 1/2-inch slit in the top of each of the packets
30
Lightly spray each packet once with olive oil cooking spray
31
Bake for 35 minutes or until golden brown
32
Let set for 5 minutes and serve with the remaining warm tomato sauce