Frankfurter Calzone

• 2 tbsp olive oil
• 1 tsp sugar
• 1 3/4 tsp active dry yeast
• 2 1/4 cups all-purpose flour
• 1 tbsp vegetable oil
• 4 None Frankfurter sausages, sliced
• 1 None red onion, sliced
• 1 None tomato, chopped
• 1/2 cup tomato pasta sauce
• 3 oz Cheddar cheese, grated
• 2 tbsp fresh basil leaves

1. Combine olive oil and sugar with 3/4 cup warm water. Sprinkle in yeast, cover and let rest in a warm place for 5 mins.
2. Sift flour and 1/4 tsp salt into a large bowl. Add yeast mixture and mix until combined. Turn out onto a floured work surface and knead for 10 mins. Transfer to an oiled bowl, cover and set aside to proof for 30 mins, or until doubled in size.
3. Meanwhile, heat vegetable oil in a frying pan over medium-high heat. Cook sausages for 2-3 mins. Add onion and tomato. Cook for 2-3 mins then set aside.
4. Preheat oven to 425u0b0F. Dust 2 baking trays with flour. Punch dough down to release gas then knead gently on a lightly floured surface. Cut dough into 4 equal pieces and roll each into a 7 inch round.
5. Spread pasta sauce over rounds then spoon sausage mixture over top, leaving a 3/4 inch border. Sprinkle with cheese and basil. Season. Brush edges with water then fold dough over to form a semicircle, crimping edges to seal. Bake for 15-20 mins, until golden brown.

olive oil, sugar, active dry yeast, flour, vegetable oil, frankfurter, red onion, tomato, tomato pasta sauce, cheddar cheese, basil

Taken from recipes-plus.com/api/v2.0/recipes/34843 (may not work)