Sausage Gravy Calzones

Sausage Gravy
1 lb. ground sausage
1/2 cup flour
1 1/2 cups no or low sodium chicken broth
1 1/2 cups heavy cream
1/2 tsp. pepper
    In a cast iron pan or frying pan cook the sausage.  Add the flour and stir to coat, continue to cook for 1 minute.  Next add the chicken broth and heavy cream.  Stir and cook over medium heat until the gravy thickens.  Add the pepper.

Calzone dough
1 1/2 cups very warm water
1 Tbsp. yeast
1 Tbsp. sugar
3 1/2 cups flour, divided
1 tsp. salt
   In a mixing bow,l add the sugar and yeast and water. Set aside for 5 minutes to allow the yeast to bloom.  In another bowl add 2 1/2 cups of flour and the salt and stir together.  Reserve the last cup of our for later.  After the yeast has bloomed, add the flour and salt mixture and combine on low-medium speed with the dough hook.  When the flour is incorporated add the reserved cup and let it knead for 5 minutes.  Turn the dough out onto your rolling surface or pastry mat and cover with plastic wrap sprayed with non-stick spray.  Let the dough rest and rise for 10 minutes.

Other ingredients:
cheese
mushrooms
red, yellow, green bell peppers
onion
   Dice the onion and bell peppers and saute in butter or EVOO until tender.  When halfway done, add the mushrooms to the pan to cook.

Divide the dough into 8 balls.

Roll out a circle approximately 6-7 inches in diameter.  Spoon a small amount of sausage gravy onto one side of the circle.  Next add cheese and then the peppers, mushrooms, and onions. Fold the other side over the filling and press the edges together, tucking the edge underneath and pinching it to seal it.  Cut a small steam escape hole on the top.  Bake at 400 degrees for approximately 20 minutes.