Calzone
(Pat, on behalf of Jeanne)
 
 

Filling
1 lb. ground meat
1 lb. hot sausage
2 onioins, chopped
2 Tbl. parsley
1 tsp. oregano
1 C. swiss cheese, grated
1 C. parmesan cheese
2 eggs, beaten
garlic

Biscuit
2 C. sifted flour
2 tsp. baking powder
1 tsp. salt
1/3 C. salad oil
2/3 C. milk

 
       
  Filling - Brown meat, sausage, onions, garlic, parsley, and oregano.  Cool.  Add cheese, eggs, and additional seasoning.

Biscuit - Sift together dry ingredients.  Mix salad oil and milk – add to flour mixture.  Mix quickly but lightly.  Turn on floured board and knead 10 times.  Divide in half and roll out as thin as possible.

Place half in bottom of 9” – 14” pan.  Spread meat mixture over dough.  Cover with remaining dough.  Brush with egg yolk.  Bake at 400 for 30 minutes.

Ann’s simplified variation:

Skip the entire biscuit recipe from the flour on.  Instead, crush those really thin egg noodles (uncooked) onto the bottom of a greased 9x13 pan – enough to make a half-inch layer or so.  Add another half inch or so of the same uncooked noodles onto the top of the meat mixture.  You’ll need to cover the pan with foil so the noodles absorb moisture during cooking – I add cup of beef stock.  It doesn’t taste quite the same, but boy is it fast!

 
       
       

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