Sunday, November 18, 2007

Sauerkraut and sausage calzone

This is a variation on the stuffed bread recipe above. It makes a great lunch - easy to pack, easy to eat. Just make it up the day before and refrigerate once cooled.

Follow the recipe above, but rather than rolling the dough into a large rectangle, roll it into two smaller ovals. Fill with sausage, sauerkraut and mustard. Pull the sides in to make a roll. If needed, brush edges with water to help them stick. Pinch the edges together to seal, then place the roll on a baking sheet with the seam side down.

Bake in preheated oven at 350 degrees until browned.

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