Recipe: Calzone with Home Made Turkey Sausage

For a picnic lunch on the boat I made a traditional Italian sandwich.  It was full of savory flavours from the cheese, oregano, white wine, fresh basil, and a plethora of spices from the home made turkey sausage.  The kids loved it (I told them it was a pizza sandwich).

It's heartwarming to serve a sandwich like this knowing everything that's in it.  No "mystery meats" or added sodium.  The basil came from our garden and I made a quick pesto with it prior to adding it into the sauce.

For easy serving on the boat, I wrapped individual sandwiches in foil.

BASIL PESTO
1 cup fresh basil leaves
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 Tbsp parmesan cheese, shredded

Blend together with a food processor.  Add more oil if needed.

HOME MADE TURKEY SAUSAGE
from Heavenly Homemakers
1 lb ground turkey
3 Tbsp. minced onion
¼ tsp. cumin
¼ tsp. marjoram
¼ tsp. ground pepper
¼ tsp. oregano
¼ tsp. ground nutmeg
1/8 tsp. cayenne pepper
¼ tsp. ground ginger
½ tsp. dried basil
½ tsp. thyme
½ tsp. sage
2 tsp. sea salt
1 egg

Mix all ingredients. Chill for about an hour. (If you forget to chill this ahead of time…it cooks up okay anyway!) Form into patties. Saute in butter.

CALZONE
from Southern Living 30 Years of Our Best Recipes
 
Dough
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1 tsp. salt
1/4 cup vegetable oil
2 1/2 to 3 cups all-purpose flour, divided
 
Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes.  Combine yeast mixture, salt, oil, and 1 cup flour in a large bowl; beat a medium speed with an electric mixer until blended.  Gradually stir in enough remaining flour to made a soft dough.
 
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).  This is where I added much of the extra flour.  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.  Punch dough down; roll into a 14 x 10" rectangle.
 
Sauce
1/2 pound ground pork sausage (or home made turkey sausage - I had this already in the freezer)
1 6-ounce can tomatoe paste
1/2 cup dry white wine
1 Tablespoon chopped fresh basil (or home made pesto)
1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 cups shredded mozzarella cheese, divided
1 large egg, lightly beaten
2 Tablespoons milk
1 teaspoon seasame seeds
1/2 teaspoon dried oregano
Freshly ground pepper
 
Brown sausage in a large skillet 5 minutes, stirring until it crumbles.  (I added in my already cooked home made turkey sausage patties and broke them up).  Drain well; return to skillet.  Add tomatoe paste and wine; simmer 5 to 6 minutes.  Remove from heat; stir in basil, 1 Table spoon fresh oregano, and 1 cup cheese.
 

Spread mixture in a 12 x 14" strip lengthwise down center of dough.  Sprinkle with remaining cheese. 
 

Fold long sides of dough over filling, overlapping edges.  Pinch ends together to seal.  Place on a lightly greased baking sheet, seam side down.  Cover and let rise in a warm place.
 

Score top of loaf to allow steam to escape.  Combine egg and milk; beat with a wire whisk.  Brush loaf with egg mixture.  Sprinkle with sesame seeds, dried oregano, and pepper.  Bake at 400 for 25 minutes or until golden.
 
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Enjoy!

from the book "The Children's Story Hour - Best Loved Poems"

1953 Spencer Press, Inc.