Name: Sausage and Squash Calzone
Ingredients: Calzone dough; 3 oz cooked and sliced hot fennel sausage; 3 oz fresh mozzarella, diced into 1/2 inch cubes; 2 oz roasted butternut squash; Fried sage leaves – for garnish; Honey – for garnish; Parmesan Cheese – for garnish; EVOO

Description

Bake up this savory calzone at home instead of ordering pizza for takeout.

Ingredients

Scale

Calzone dough
3 oz cooked and sliced hot fennel sausage
3 oz fresh mozzarella, diced into 1/2 inch cubes
2 oz roasted butternut squash
Fried sage leaves – for garnish
Honey – for garnish
Parmesan Cheese – for garnish
EVOO

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Instructions

Preheat oven for 1 hour with a baking stone inside on the middle rack to hottest temperature oven can achieve, usually 500 degrees F. Once pre-heated for 1 hour, switch oven to broil on the highest setting for 5 minutes. During this time, prepare your calzone.
Sauté sage leaves in oil over medium heat until crisp, then cool on paper towels.
Take linked sausage and sauté in oil over medium heat. Once browned on one side, flip and sear the other side. Once browned on both sides, deglaze the pan with 1/4 cup of apple cider vinegar. Cook out half of the vinegar, and add 1/2 cup chick stock. Bring to a simmer and cover the pan. Cook until sausage reaches an internal temperature of 165 degrees F. Allow the sausage to cool. Then slice into 1/4 inch slices.
For the butternut squash or squash of your choice, turn on the broil setting on the oven to high. Peel skin from squash. Dice squash into 1/2-inch cubes. Toss Squash in olive oil, salt, and pepper and place on a sheet tray so there is an even layer of squash. Place under the broiler on the second rack down from the top. Roast squash in the oven until tender and moderately charred.
Take a proofed dough ball and place in flour on both sides. Remove from flour and place on a dry surface that has been lightly dusted with flour. Begin to press air out of dough by patting dough in the middle of the dough, all the way to the edge of the dough. Stretch dough to a 12-inch diameter. Along the bottom half of the dough, arrange sausage, mozzarella, and squash in an even layer. Fold over the top half of the dough in it meets the edge of the bottom. Using your finger, seal the edge of the dough together by pressing firmly into it. Rip two small wholes into the top of the calzone to allow air to escape during cooking.
Transfer calzone to a pizza peel. Turn off broiler setting in oven, and switch it back to 500 degree F bake. Slide calzone onto baking stone. Bake for 5-7 minutes, until browned and Calzone is cooked through out. Using a Thermometer, calzone should reach at least 200 degree internally.
Remove from stone. Garnish calzone with crumbled fried sage leaves, parmesan cheese, honey, and EVOO. Serve immediately.