Octoberfest Brats Calzones
Serve these calzones to your favorite couch coaches during football season. Don't forget a selection of ales.
Makes four 6-inch calzones
INGREDIENTS
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 1 cup Mustard Cream Sauce
- 2 cups shredded red cabbage
- 1 small onion, minced
- 4 whole cooked bratwurst
- 4 cups shredded Cheddar cheese
- Salt and black pepper to taste
Separate dough into four pieces. Place segments on a heavily floured work surface and roll each one into a 6-inch circle. Brush each circle with Mustard Cream Sauce.
Combine shredded cabbage and minced onion. Spread one-fourth of the mixture onto half of each dough circle, leaving a half-inch around the edges bare. Place one bratwurst on each calzone, followed by 1 cup Cheddar cheese. Season with salt and black pepper to taste.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Place calzones on a baking sheet lined with nonstick foil. Cover with a damp towel and let stand 30 minutes.
With a sharp knife, cut two or three slits in the tops of the calzones. Bake at 375° for 20 minutes. Remove from oven and let stand a few minutes before serving.
Brat Basics
Bratwurst aficionados like to parboil the fresh sausages in beer or ale, then finish the cooking process over hot coals. If you don't have time to fire up the grill, just sear your brats on preheated, ridged grill pan.
