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Whole Wheat chicken sausage, onion, and mushroom calzone
To make the crust:
3 cups whole wheat all purpose flour
1 envelope rapidrise yeast
3/4 teaspoon salt
2 tablespoons olive oil
1 1/4 cup warm water (100-110 F)
Insert metal blade in food processor bowl. Add flour, undissolved yeast, and salt; process to combine. Add oil. Process. Then slowly pour water through feed tube until a dough ball forms. Continue processing for about 60 seconds. Remove dough from bowl and shape into ball. Cover on floured surface for about 10 minutes. Break dough into 5 euqal parts and roll out into flat cirlces with rolling pin.
To make the filling:
5 mild italian chicken sausages, broiled and sliced
1 cup fresh mushrooms or 1 small can of mushrooms
1 medium onion, chopped
2 cups, Part skim pizza blend cheeses
10 fresh basil leaves, chopped
1 tbsp oregano
3 cups pizza sauce or sliced tomatoes
Place the filler ingrediants on half of each calzone circle and fold the other half of the dough over the ingredients. Press edges together with a fork to seal the dough. Place calzones on a baking sheet coated with cooking spray. Sprinkle each calzone with oregano. Bake at 500 degrees for about 15 minutes or until golden brown. Let stand 5 minutes. Serve with 1/2 cup heated pizza sauce or fresh sliced tomatoes.