Calzone with Spicy Buffalo Sausages

For the filling:

1. We prepare a quick and “dry” sauce that will keep the calzone crispy. In a deep bowl, add the tomato paste along with the olive oil and 3 tbsp. water.

2. Add salt, oregano, sugar and a little pepper. Mix well and leave the mixture for at least half an hour.

3. Cut the Buffalo sausages into small cubes along with the peppers.

For the dough:

1. In a large cup with lukewarm water, add the dry yeast and sugar and water until halfway full. Mix with a fork until the yeast is well dissolved. Leave until it rises to the rim of the cup.

2. In a large bowl, add the sifted flour and salt and mix well. Add the cup of water with the yeast that has already risen and then the olive oil. Knead by adding the remaining water little by little. We want an elastic dough that does not stick to the hands, so if necessary, add a little water or a little more flour.

3. After kneading well, let the dough rest for one to one and a half hours, covered with cling film or a towel, until it has almost doubled in size. After it has risen, knead it again with oiled hands and divide it into 2 pieces.

For the Calzone:

1. On a floured surface, roll out each ball of dough with your hands until it is about 30 centimeters long and then spread the surface in the center with the tomato sauce (leave at least 3 centimeters from the end of the dough), then the mozzarella, the sausages, the pepper, and again a little mozzarella and a little sauce.

2. We fold to form the familiar crescent shape after we have previously wetted the edges around the perimeter of the dough with our fingers. Once we fold, we wrap the edges like lace by pressing lightly with our fingers.

Bake in a preheated oven at 200 degrees, placing the calzones on a shallow baking sheet (if you don't have one, turn one upside down) after first placing non-stick paper on it, for about 20 to 25 minutes.