Sausage And Ricotta Calzone - cooking recipe

Ingredients

1 pkg (2 1/4 tsp) active dry yeast
1 cup lukewarm water
1/2 cup flour
2 tbsp olive oil
2 None thick beef sausages
7 oz button mushrooms, sliced
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
4 None green onions, thinly sliced
1/4 cup chopped parsley
4 tbsp tomato paste
2 tsp cumin seeds

Preparation

For the pizza dough, place 1 cup lukewarm water, yeast and a pinch each of salt and sugar in a medium bowl. Using a fork, stir to combine. Cover; let stand in warm place for 5 mins or until bubbles appear at surface. Sift flour into a large bowl. Add yeast mixture and oil and mix to form a soft dough. Turn onto a lightly floured surface. Knead for 5 mins or until smooth. Quarter dough and shape into balls. Cover with plastic wrap; let stand in a warm place for 15 mins.
Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper. Heat a large skillet on heat. Cook sausages for 8-10 mins, turning, or until browned and cooked. Cool slightly. Quarter lengthwise, then slice thinly. Place in a large bowl. Cook and stir mushrooms for 3 mins or until tender. Add to sausage with cheeses, onion and parsley; mix to combine.
For each calzone, roll a piece of dough on a lightly floured surface to a 7 inch round. Spread with 1 tbsp tomato paste. Spread a quarter of sausage mixture on half of the round. Brush edge with water. Fold other half over to enclose filling. Using a fork, press edges to seal. Place calzones on prepared pan; sprinkle tops with cumin.
Bake for 15-18 mins or until golden.