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Sausage Pepper Calzone

Yield: 4 servings

1 3/4 cups very warm water
1 (1/4 ounce or 2 1/4 tsp) package active dry yeast
1 teaspoon honey
3 1/2 to 4 cups flour

2 green bell peppers, cored, seeded, and chopped
2 onions, chopped
2 tablespoons olive oil
8 ounces sausage links
1 cup shredded mozzarella

Pour water into a large mixing bowl. Sprinkle with yeast and add honey. Let sit for 15 minutes, allowing yeast to foam.

Add three cups flour and mix well. Stir in enough remaining flour for dough to form a ball. Transfer dough to floured board and knead six minutes (knead in mixer for four minutes) or until dough is smooth.

Coat the inside of a large glass or ceramic bowl with olive oil. Place dough in bowl, cover with wax paper and a dish towel folded in half. Put in a warm, out-of-the-way spot (no cold air, no drafts). Let rise until doubled, about one hour.

While dough is rising, prepare filling:

In a large pan, over medium heat, cook peppers and onions in 1 tablespoon olive oil until tender. Transfer to bowl. In same pan over medium-high heat, brown sausage in remaining 1 tablespoon olive oil for about 15 minutes. Remove from pan. Cool and cut into 1/4-inch slices.

Heat oven to 450 F.

Punch dough down. Divide into four pieces. On floured board, pat and stretch one piece into an 8x10-inch oval. Place 1/4 of sausage slices in center of dough. Spoon 1/4 of peppers and onions over sausage and sprinkle with 1/4 of shredded mozzarella. Fold top half of dough over filling, matching up all edges. Roll and crimp edges to close. Transfer to oiled baking pan. Repeat with remaining dough, filling, and cheese.

Brush or spray tops of dough with olive oil. Bake for 20 minutes or until golden brown.

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