Chicken and Turkey Sausage Calzone

For the dough:

In a small bowl, add the active dry yeast and warm water. Set aside.

In a large bowl, add flour and the dash of salt. Mix well.

Create a ‘well’ in the flour mixture. Pour in the yeast/water and 1 tablespoon olive oil inside the ‘well.’

Fold the flour into the yeast mixture with a spatula. When dough starts to form, use your hands to mix/knead. Add extra flour if needed.

Continue kneading dough on a flat, floured surface.

In a large bowl, rub some olive oil along the sides and bottom. Place dough inside the bowl and cover. Let rise for 1 to 1.5 hours.

For the calzones:

Preheat oven to 350 degrees.

Chop up the onion. Mince the garlic. Add to a medium-sized pot on medium-high heat with the remaining tablespoon of olive oil and Worcestershire sauce.

Dice up skinless/boneless chicken breast and turkey sausage link. Add to a skillet and cook on medium heat.

Add crushed tomatoes, tomato paste and basil to the onion and garlic. Mix well. Reduce heat to low.

Take the dough out of the bowl and roll out on a floured surface. Cut down the middle.

Add shredded cheese, sauce and meats to each side.

Fold the dough over and press on all sides/edges with a fork.

Add some more shredded cheese along the folded/pressed edges.

Add a little olive oil to the top of the folded calzone and make 3 slits along the middle.

Bake for 35-40 minutes.

Cut both calzones in half to make 4 servings.