Calzone Dough

1 package ( 1/4 oz.) yeast

2 T. sugar

1 C. lukewarm water, about 110°F.

4 C. all-purpose flour

pinch of salt

2 large eggs, beaten

2 T. virgin olive oil

In a small bowl, combine the yeast, sugar and warm water. Let it sit until it foams.

In a food processor fitted with a dough blade, combine the flour and salt. Mix in the eggs, then the yeast mixture, until a ball forms. Work just until the dough pulls away from the side of the bowl, then add the olive oil.

Remove the dough to an oiled bowl, cover with a clean cloth and allow it to rise to double in a dry, warm place, about 45 minutes.

Punch it down, then allow it to double again, about 20 minutes.

Form into 4 balls. Lightly flour the dough and counter. Roll into thin 8-inch circles.

Proceed with the fillings and bake, or store overnight in the refrigerator between waxed paper sheets.

Makes enough dough for 4 calzones.

Broccoli-Sausage Calzones

2/3 C. chopped broccoli florets
2/3 C. diced chicken and sun-dried tomato sausage
1/2 C. part-skim ricotta cheese
1/4 C. shredded sharp provolone cheese
1/4 t. freshly ground black pepper

Preheat oven to 350°F.

Steam broccoli, covered, 3 minutes or until tender.

Combine broccoli, sausage, ricotta, provolone and black pepper in a bowl. Place about 1/3 cup sausage mixture on half of each circle, leaving a 1/2-inch border. Fold the pizza dough over the sausage mixture until the edges almost meet. Bring the bottom edge over the top edge; crimp edges of dough with fingers to form a rim.

Place the calzones on a baking sheet coated with cooking spray. Pierce tops with a fork. Lightly spray the tops with cooking spray. Bake for 35 minutes or until golden brown.

Makes 4 servings.