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Cheesy Beer Brat Calzones
Everybody will love this tasty calzone!
15 to 20 minutes
1-1/2 to 2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1 teaspoon sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
1 tablespoon oil
4 beer brats, sliced
1/4 cup finely diced red onion
3 tablespoons dill relish
1/2 cup shredded colby Jack cheese
1/2 cup shredded processed American cheese
Preheat oven to 375°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing fillings. (If not using Pizza Yeast, cover and allow to rest for 10 minutes.)
Mix cheeses together in a small bowl.
To make calzones, divide dough into four portions. Roll 1 portion into an 6-inch circle on a floured surface. Place 1 sliced brat on bottom half of dough, leaving outer 1/2-inch free of filling. Top with 1 tablespoon diced onion, 2 teaspoons dill relish and 1/4 cup shredded cheese. Pull edge of lower crust over top and seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp. Serve with ketchu and mustard, if desired.
Recipe Tip: For a pretzel crust, quickly dip calzone into a quart of warm water to which 1/4 cup baking soda has been added before placing on well greased baking sheet.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.