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Killer Calzone

Venison Calzone

DOUGH

  • 1 tsp. salt
  • 1 c. warm water
  • 1 tsp. sugar
  • 2½ c. all-purpose flour
  • 1 pkt. dry yeast
  • 1 Tbsp. olive oil

FILLING

  • ½ lb. ground venison, browned
  • 1½ tsp. fennel seed
  • 8 oz. crushed tomatoes or tomato puree
  • 1 Tbsp. grated Romano cheese
  • ½ medium pepper, diced
  • 1 egg, beaten
  • ½ c. grated mozarella
  • Sesame Seeds
  • Salt and Pepper to taste

Preheat oven to 350F.

Simmer tomatoes, fennel seed, salt and pepper about 5 minutes and cool. Combine salt, sugar and yeast in a large mixing bowl and add water. Let stand for 5 minutes. Add flour and oil and mix with a large spoon until all flour is moistened. Beat 20 more strokes, cover and put in warm place (atop range) for 15 minutes.

Roll out dough on a floured surface in an oblong shape about 1/4 inch thick. Spread tomato over dough, then distribute other ingredients on top and roll up into a roll. Brush with egg and sprinkle with sesame seeds. Bake in a jelly roll pan until golden brown, 10-15 minutes. Cool five minutes, slice and serve.

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