Cheese, Eggplant and Sausage Calzone

My homemade pizza dough can be found under the “Roasted Garlic Pizza” post.  Although pizza dough can be purchased near dairy products in the grocery store, why not try making your own, making your calzone authentic?

On a floured board, press 2 pizza dough balls to two twelve inch circles with your fingers.  Cover and let rest while you prepare the filling.

• ½ c olive oil
• 1 lb. sausage, without casing  
• 1 c onion, chopped
• 3 garlic cloves, minced
• 1 medium eggplant, peeled and diced small
• ½ c fresh basil, chopped
• salt and pepper to taste
• 1 ½ c ricotta cheese
• 1 ½ c mozzarella, shredded
• ½ c parmesan cheese

In a medium skillet, heat oil over medium heat.   Add the sausage and cook until brown.  With a slotted spoon, remove the sausage to a bowl, leaving any juices in the skillet.  Add the onion, garlic and eggplant and cook for about five minutes.  The eggplant will absorb some of the juices.  It is ok to add another two tablespoons of olive oil if necessary.   Add the basil and salt and pepper and cook for two minutes.  Remove from heat and return the cooked sausage to the pan with any juices and mix to combine.  Set aside.

In a medium bowl, mix ricotta, mozzarella and parmesan cheeses and set aside.

Preheat the oven to four hundred fifty degrees.

Uncover the prepared dough.  Place half the filling mixture on half of the calzone, 1 inch from the edge.  Spread the cheese mixture over the filling.  Fold the plain half of the dough over the filling side.  Press the edges firmly together.

On a pizza stone or heavy baking sheet, sprinkle cornmeal and place calzones on it.  Bake for about 10 minutes or until puffy and golden.

Other filling ideas to add with the cheese mixture are Pepperoni and Spinach, Tomato and Prosciutto, Broccoli Rabe and Sausage, Bacon and Onion