Smoked Sausage Grilled Calzones

Directions

• For the dough, place yeast and sugar in a large bowl of warm water. Allow to bloom for approximately 10 minutes
• Add flour, olive oil and salt to the yeast slurry and mix until incorporated. Transfer the mixture to a clean, lightly floured surface and knead until the dough is smooth. Note: To avoid kneading by hand, use a stand mixer or food processor. Pre-made dough also works. To make sure the dough is ready, perform the windowpane test. Stretch the dough between your fingers. Light should shine through without the dough splitting and looks like tiny windowpanes
• Place the dough in an oiled bowl, cover with a clean towel and let rise until doubled in size
• Prepare a grill for indirect medium-high heat, 350º to 450º F. Place a baking stone on the grill over indirect heat, and allow to preheat for at least 15 minutes
• Return the dough to the counter and punch down. With a rolling pin, roll the dough into a circle, approximately 16 inches wide
• Spread the pizza sauce on one half of the circle, leaving about 1 inch of space from the outer edge
• Top the sauce evenly with the onion, peppers, sausage, cheese and oregano
• Fold the other side of the dough over the toppings and seal the edge with your fingers
• Brush the top with egg. Using a sharp knife, slice three evenly spaced slits. Top with freshly grated Parmigiano-Reggiano Cheese
• Transfer the calzone to the grill. Cook over indirect medium heat for approximately 15 to 20 minutes, or until the dough begins to brown and is cooked through
• Remove and serve.