Sausage And Ricotta Calzone

• 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

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. 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.
4. Bake for 15-18 mins or until golden.

active dry yeast, water, flour, olive oil, beef sausages, button mushrooms, ricotta cheese, mozzarella cheese, green onions, parsley, tomato, cumin seeds

Taken from recipes-plus.com/api/v2.0/recipes/20914 (may not work)