Spicy Sausage and Apple Calzones

My sister and her husband are out of the country for a month and I am house/dog-sitting. While I myself do not have the means to travel out of the country, or anywhere outside Ventura county for that matter, I can at least pretend that I'm somewhere else... oh, let's say somewhere along the Italian countryside. I can sit out on the partially sunned porch, look at the view of the horses and mountains, sip an ice cold Peroni, and smell the sweet and spicy calzones cooking away inside. 

This recipe makes 2 calzones for a main course, or you can make 4 small calzones for a side or appetizer. They are warm, crispy, sweet, cheesy, spicy... what more can you ask for? Molto Bene!

Start by rough chopping 2 sausages, whatever flavor you might have. I used a spicy chicken sausage to counterbalance the sweet and tart apple. Heat up a medium sized skillet and cook the sausages for 2 minutes. No need for any oil, there is already some fat in the sausages.

Next, small dice 2 granny smith apples and add to the sausage on the stove. 

Cook on medium-low heat for 5 minutes or until the apples are soft, but still have some bite to them. Remove from the heat and let cool for 10 minutes. 

In the meantime, preheat the oven to 350 degrees Fahrenheit and cut fresh Mozzarella into large chunks, you should have about a cup total. If you don't have fresh, shredded is fine. I just love biting into a gooey chunk of fresh Mozzarella! 

You can also use Brie, Camembert, Gruyere, any sort of soft, melty cheese would be just fabulous.

Fresh Mozzarella comes packed in water. If I have it in the fridge longer than a week, I change out the water to keep it fresher, longer. 

I love using frozen pie crust! It can be such a lifesaver. I use it in this recipe mainly because I had it, and I think it supports this hearty filling wonderfully. If you prefer to make your own crust, feel free! 

After one store-bought pie crust has thawed out, divide it into 2 equal pieces, roll them into a ball, and roll out into a circle, about 8" in diameter. 

To the cooled off filling mixture, add one egg and 1/4 cup bread crumbs and gently combine. Now fold in the cheese and the filling is ready. 

Take one of the rounds of dough and put the filling on one side of the circle, leaving a 1" perimeter. 

In a small bowl, beat one egg. With a pastry brush or your clean fingers, coat the perimeter of the dough so the two sides will stick together when baked.

Fold over the other side of the dough and press down gently with your fingertips. Then, with a fork, gently press down all along the edges of the rounded side of the calzone. 

Egg wash the top of the calzone. With a toothpick, poke 3 small holes in the top of each calzone to let any steam out. 

If you have a pizza stone, go ahead and lightly flour the bottom and place the calzones directly on the stone. If you don't have a pizza stone, spray a cookie sheet with non-stick spray and place the calzones on the sheet. Bake for 25 minutes, until the top is crispy and a nice golden brown. 

                                                      

Let cool at least 5 minutes before serving.

What did I tell ya about that crust, huh? 

Manja! 

PB and J Macaroons with Caramel Sauce

Peanut butter and jelly is not only a classic combination, but common ingredients in any given pantry. We have all grown up with the comfort food and have seen the duo in more than just sandwiches. We have seen the sweet and salty couple in ice cream, donuts, milk shakes, cookies, cupcakes, pancakes, and even in vodka. I wanted to take the simple ingredients to the next level and make PB and J Macaroons and then top it off with a quick and simple caramel sauce that is sure to please any sweet tooth.

This makes a dozen macaroons. If not serving right away, put the caramel sauce in an air tight container until ready to serve. Transfer to a sauce pan, add 1 tablespoon of milk, bring to a simmer, then take off the heat and it will be fresh and ready to drizzle!

Start by crushing or pulsing 1 1/2 cups of crispy rice cereal until is is a course meal.

In a medium bowl, combine 1- 14 ounce can condensed milk, 1 tablespoon sugar, and 3/4 cup creamy peanut butter.


Add the cereal and mix until well combined. Let mixture firm up in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and put a cookie sheet in the freezer to chill.

*If you are using sweetened condensed milk, omit the sugar. Feel free to use any crispy cereal you have on hand; chex or corn flakes would work well. 


 Once the mix is ready, roll about a teaspoon of the mix into a ball and place on the chilled, un-greased cookie sheet or a sheet lined with a silicone sheet. Leave about a 1/2 inch in between each ball.

Put in the oven and bake for 9 minutes. Remove from the oven and let sit for 5 minutes.

In the meantime, make the caramel sauce. In a medium saucepan heat up 1 cup brown sugar, 1/4 cup condensed milk, 3 tablespoons butter, and 2 tablespoons milk. Bring to a boil, reduce heat to medium low and simmer until thickened, about 3 minutes, stirring frequently. Remove from heat.

To assemble the macaroons, place one of the cookies upside down...

...dollop with your choice of jam or jelly...

 ...and top with another cookie.

Drizzle with the warm homemade caramel sauce and serve! Enjoy!