Roasted fennel & sausage calzone from Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul (page 163) by Gizzi Erskine

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Notes about this recipe

  • sarahj22 on May 10, 2020

    These were delicious. I skipped the fresh fennel but it still felt like there was plenty of filling. I also didn't bother with the long slow rise on the dough. The dough felt quite stiff (more like pastry than pizza dough) but this made it easy to roll thinly and is probably key to ensuring minimal leakage. In the past my calzones have burst open or broken apart, but the techniques here - using baking parchment to help fold them, adding extra sauce at the end - made for really sturdy, saucy, delicious calzones. They took a little longer than stated in the oven. The serving size for 2 is very generous as it makes two huge pizzas, but leftovers were of course very tasty the following day.

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