Dough:
8oz Freckle Belly IPA

3T EVOO

1.5 T Sugar

1.5T Salt

2.5-2.3 C All Purpose Flour

1 package yeast

Heat the beer up to 110°F so the yeast will activate. Mix all dry ingredients starting with 2.5C of flour in a mixing bowl with all but 1T of EVOO. Add the warm beer and mix until you begin to kneed the dough. Gradually add flour until you reach your desired texture. The dough should be slightly sticky to tough. Use the additional oil to grease a bowl for proofing. Place, wrapped in a bowl, in a warm location to allow the dough to rise for about an hour, until doubled in size. Portion into about 12 pieces and form round balls for individual servings.

Filling:

2 lb. Dean’s Sausage (Your choice), cooked

2 medium onion, julienne and sautéed

2 T fresh thyme

3 C shredded mozzarella

With plenty of flour dusting your work surface, press out each dough ball individually as you would preparing for a pizza crust and fill with your toppings of choice. Carefully fold the dough in half, folding the edges pinch by pinch to hold your toppings. Brush the tops if each calzone with EVOO and bake on a pizza stone at 450°F for 10 min. until golden brown.

Credit to: Tom Hopf

Back Forty Beer Company