Calzones (pronounced cal zo’nee) are an Italian invention which can be a main dish, a hearty snack, or delicious appetizers. As appetizers they can be quite filling so they are best served when a relatively light meal is to follow. Serve them piping hot but warn your guests to be careful not to burn their mouths on the bubbling cheese inside.

The dough for calzones is a standard Neopolitan pizza dough recipe and can be used as such.

For the dough:

• 1 packet (1/4 ounce) dry yeast
• ¾ cup plus ½ cup warm water
• 1 teaspoon salt
• 3 cups flour
• Tablespoon olive oil

For filling:

• 1 pound Bratwurst Sausage
• 1 small onion, diced
• ½ pound pepperoni, salami, or combination of these cut into ¼ – inch cubes
• 1 tablespoon chopped Italian parsley

Optional

• 1 chopped pitted black olives
• Mashed anchovies
• Capers
• Chopped red, green and /or yellow peppers
• Crushed red pepper
• 2 tablespoons melted butter
• 2 cups shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Make the dough as follows: Mix the packet of the yeast into ¾ cup of warm water and allow to sit for fifteen minutes until bubbles form; mix salt into flour; gradually add the yeast and water and one table spoon of olive oil; work on a floured surface, gradually add the half-cup water, and knead the dough for about ten minutes. (A food processor or a large mixer with a dough hook makes Childs play out of this tasks.) Place the dough in a lightly greased bowl, cover, put it in a warm place, and let it double in size.

Prepare the filling: Crumble the Bratwurst sausage in a skillet and sauté until it loses its pink color – five or ten minutes. Remove the Bratwurst sausage with a slotted spoon to a mixing bowl and add the chopped onion to the pan with the Bratwurst Sausage drippings. Sauté the onion until it is translucent, about ten minutes. Drain the onion and add it to the sausage. Mix in the cubed sausage meat, parsley, any optional ingredients (to taste), and salt and pepper.

Remove the dough from the bowl and place it on a floured work surface. Divide it into four or eight equal portions. Roll each portion out into a circle so that the dough is about an eighth of inch thick.

Brush each circle with melted butter, leaving a one – inch border butter- free.

Divide the Bratwurst sausage mixture equally among the circles of dough, placing it to one side of center. Sprinkle an equal amount of mozzarella on each.

Carefully fold each piece of dough over to form a semi- circle and press to seal the edges.

Brush the tops of calzone with additional melted butter or olive oil and place them on a greased cookie sheet.

Bake in a pre–heated 450 F. oven for about twenty – five minutes or until they are golden brown. Serve piping hot.

Serves 4 to 8.