Frankfurter Calzone

Name: Frankfurter Calzone
Ingredients: 2 tbsp olive oil; 1 tsp sugar; 1 3/4 tsp active dry yeast; 2 1/4 cups all-purpose flour; 1 tbsp vegetable oil; 4 None Frankfurter sausages, sliced; 1 None red onion, sliced; 1 None tomato, chopped; 1/2 cup tomato pasta sauce; 3 oz Cheddar cheese, grated; 2 tbsp fresh basil leaves

11 ingredients

5 steps

Ingredients

2 tbsp olive oil
1 tsp sugar
1 3/4 tsp active dry yeast
2 1/4 cups all-purpose flour
1 tbsp vegetable oil
4 None Frankfurter sausages, sliced
1 None red onion, sliced
1 None tomato, chopped
1/2 cup tomato pasta sauce
3 oz Cheddar cheese, grated
2 tbsp fresh basil leaves

Directions

1

Combine olive oil and sugar with 3/4 cup warm water. Sprinkle in yeast, cover and let rest in a warm place for 5 mins.
2

Sift flour and 1/4 tsp salt into a large bowl. Add yeast mixture and mix until combined. Turn out onto a floured work surface and knead for 10 mins. Transfer to an oiled bowl, cover and set aside to proof for 30 mins, or until doubled in size.
3

Meanwhile, heat vegetable oil in a frying pan over medium-high heat. Cook sausages for 2-3 mins. Add onion and tomato. Cook for 2-3 mins then set aside.
4

Preheat oven to 425°F. Dust 2 baking trays with flour. Punch dough down to release gas then knead gently on a lightly floured surface. Cut dough into 4 equal pieces and roll each into a 7 inch round.
5

Spread pasta sauce over rounds then spoon sausage mixture over top, leaving a 3/4 inch border. Sprinkle with cheese and basil. Season. Brush edges with water then fold dough over to form a semicircle, crimping edges to seal. Bake for 15-20 mins, until golden brown.