7 Cups Flour
4 1/2 tsp Instant Bread Machine Yeast
1 tsp Salt
7 Tbsp Butter
1 1/4 Cups Lard
1 1/4 Cups Water

3 Tbsp Olive Oil
5 Cloves Garlic, minced or pressed
1 Yellow Onion, diced
2 Bay Leaves
4 Links Mild Italian Sausage, casing removed, and broken up (can use spicy)
1 8oz Pkg Baby Bella Mushrooms, diced
1 Cup White Wine
1 Large Beef Bouillon Cube
1 Heaping Tbsp Dried Basil
1 tsp Dried Parsley
1 15oz Can Peas, drained

Tomato Sauce
Sliced Cheese


Start the Filling
1. Heat the Olive Oil in a good sized pan on medium heat.
2. Once the oil is fragrant, add the garlic and onion and a couple pinches salt. Sauté until Onion is slightly browned and transparent.
3. Add the Bay leaves and Sausage and cook until sausage is cooked through, breaking the sausage up as much as possible.
4. Once the sausage is cooked, add the Mushrooms, Wine, Bouillon Cube, Basil, Parsley, and a couple more pinches salt. Let simmer, stirring occasionally.
5. Once the mushrooms are brown, add the can of peas and continue to simmer on medium low/low for 10-15 minutes, stirring occasionally.
6. After it has simmered for a while, mash the mix with a potato masher to crush about half of the peas.
7. Salt and Pepper to taste.
8. Once the mix isn't watery anymore, remove from heat.

Make the Dough
1. Add all ingredients into a mixer and mix thoroughly.
2. Take the dough out of the mixer and kneed a little, just to condense it.
3. Separate the dough into 8 equal sized balls.
4. Using a bit of extra flour, flour the surface and a rolling pin. Roll the balls into circles about 1/8" thick.
5. Place 4 of the circles of dough on the edges of the pan, one on each side, so that half of the circle os on the pan and the other half is hanging off the pan and onto the counter.
6. Do the same with a second pan.

1. Preheat your oven to 400 F.
2. Scoop some of the filling into the half of the circle that is in the pan.
3. Drizzle a little tomato sauce on top of the filling.
4. Lightly salt the tomato sauce.
5. Rip a slice of your favorite kind of cheese into three strips and cover the filling with it.
6. Fold the half of the dough that was hanging off the pan over on top of the filling.
7. Roll the edges of the calzone up from the bottom to seal it. Use a fork to press the seal down to lock it.
8. Bake the calzones for 25-30 minutes or until lightly golden on top and bottom. Place one pan of Calzones in the oven at a time.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License