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he original recipe includes a dough recipe, but I didn't think I had enough time to let the dough rise on its own. I used two hot Italian pork sausages, one red onion, 16oz ricotta, and 12oz mozzarella. No gas (and I didn't want to start the grill just for one pepper) so I broiled the pepper in a pan for about 15 minutes, turning it a couple times once the top surface was charred. After about 10 minutes in the oven, it started to release its juices. After 10 minutes in the paper bag, the pepper was limp and the skin peeled off incredibly easy.

I used my two pizza stones in the center of both ovens at 400F. I built the calzones one at a time on my pizza peel, sprinkled with enough corn meal to allow the calzone to slide on to the stone with a couple small shoves. 30 minutes was perfect. ...and omg they were delicious!!!

• 1 cup + 2 tbsp warm water (80F)
• 1 1/2 tbsp olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 3 cups bread flour
• 1 1/2 tsp active dry yeast

Calzones:

• 1 large red bell pepper
• 1 1/4 lb red onions, sliced
• 4 sweet or hot Italian sausages, casings removed
• 3 cups (packed) coarsely grated mozzarella cheese (about 12oz)
• 1 1/2 cups ricotta cheese (about 12oz)
• 4 tsp dried oregano
  Directions:
  1. Using my Breadman Ultimate, add ingredients, select pizza dough cycle, and press start (about 55 minutes). Easy peasy.
  2. Meanwhile...... Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice.
  3. Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.
  4. Cook sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with back of fork, about 15 minutes. Set aside.
  5. Mix both cheeses and oregano in medium bowl; sprinkle with salt and pepper.
  6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F. Dust 2 heavy large baking sheets with flour.
  7. Divide dough into 2 equal portions; shape each into ball. Roll out dough balls on lightly floured surface.
  8. Spread 1/3 cheese mixture over half of each round, leaving 3/4-inch plain border. Cover cheese with onions, then 1/3 cheese mixture, sausage, the remainder of the cheese, and the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  9. Using large spatula, transfer 2 calzones to each prepared baking sheet. Pierce tops in several places with small knife for steam to escape. Bake calzones 15 minutes. Reverse positions of baking sheets and bake until calzones are golden brown, about 15 minutes longer.

  Source: The Bon Appetit Cookbook

  
  

didn't have any eggs and I didn't want to screw up the lemon ricotta pancake recipe, so I made the Palmer Pancakes with diced up sugar cinnamon apples topped with the sauteed apples below. I had a couple honey crisp apples that I thought were slightly too old (i.e. not juicy enough) for the apple crisp recipe, so I decided to use these instead of Granny Smiths. And I used only one and a half apples (the remaining half went in the pancake batter) with two tablespoons of sugar.

• 4 large Granny Smith apples, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• fresh lemon juice to taste

Pancakes:

• 4 large eggs, separated
• 1 1/3 cups ricotta
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons freshly grated lemon zest
• 1/2 cup all-purpose flour
• Melted butter for brushing the griddle
  Directions:
  1. In a large heavy skillet, saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
  2. In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
  3. Serve the pancakes with the sauteed apples and the maple syrup.

  Source: Smitten Kitchen

  
  

  
  
  Update (01.31.2010): I made them. Holy bananas these are awesome!!!
  

hat a way to break in our new Cuisinart GreenGourmet ceramic griddle. Drizzled a little olive oil on the griddle instead of cooking spray (yuk) and used fresh oregano instead of dried. I used 1.5 lbs of ground turkey and made 5 stout burgers. The yogurt-cucumber-mint sauce was super yummy and tasted great with the burger. I didn't find an English cucumber so used a regular one and used a fine grate.

• 1/4 cup finely chopped red onion
• 1 tsp dried oregano (or 2 - 3 tsp chopped fresh)
• 1 tsp grated lemon rind
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lb ground turkey
• 6 tbsp crumbled feta cheese
• cooking spray (olive oil)
• 1/4 cup grated English cucumber
• 1/4 cup plain fat-free yogurt
• 1 tbsp chopped fresh mint
• 4 (1/4-inch thick) slices tomato
• 4 green leaf lettuce leaves
• 4 (2-oz) Kaiser rolls or hamburger buns

1. Combine first 6 ingredients. Divide mixture into 4 portions. Indent center of each portion; place 1.5 tbsp feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch thick patty.
2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tbsp yogurt mixture on bottom half of each roll.

Source: Cooking Light Annual Recipes 2010