Calzone recipe wins "Sensational Sandwich" contest - WDRB 41 Louisville News

Calzone recipe scores blue ribbon in "Sensational Sandwich" contest

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Shell Law of Jeffersonville took 1st place in this years' new Fleischmann's Yeast Sensational Sandwich Bread contest at the Kentucky State Fair. This newly themed contest is in celebration of the 250th Birthday of the Sandwich in 2012!

She scored the coveted blue ribbon for her tasty Calzones. Shell has been competing at the fair for several years and loves creating tasting recipes.

For the Fleischmann's Yeast contest judges were looking for the most "Sensational Sandwich Bread." The bread "makes the sandwich" so contestants baked their best and used any type of Fleischmann's Yeast. Sandwich breads were judged for the following criteria: bread flavor, bread texture, sandwich filling, appearance and creativity.

Fleischmann's Yeast contest winners (1st, 2nd & 3rd) received $150, $100 and $75 respectively, plus three honorable mention winners received $25 each.

Check out  for more sandwich recipe ideas.


Fleischmann's Yeast "Sensational Sandwich Bread" Contest

Shell Law of Jeffersonville (IN), 1st Place, 2012 Kentucky State Fair

Calzones (An Italian Sandwich)


1 cup warm water (110 degrees)

1 package Fleischmann's Active Dry Yeast

1 teaspoon honey

1 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1-1/2 teaspoons Italian seasoning

2 teaspoons olive oil

1/2 cup shredded parmesan cheese


Pizza or spaghetti sauce of your choice

3 ounces pepperoni slices

1/2 pound mild Italian sausage (cooked, crumbled or diced)

1/2 cup fresh mushrooms, diced and sautéed

1/2 cup onion, diced and sautéed

1/2 cup green pepper, diced and sautéed

8 ounces shredded mozzarella cheese


Olive oil

Grated parmesan cheese

Combine warm water, Fleischmann's yeast and honey in a large mixer bowl. Let set for 5 to 10 minutes until foamy. In a separate bowl, combine the whole wheat and all-purpose flours. Stir in salt, pepper and Italian seasoning. With paddle beater attachment, add 1 cup of flour mixture and 2 teaspoons olive oil to yeast mixture mixing at low speed. Add the rest of the flour mixture.

Change to dough hook that has been oiled. Knead 10 minutes at medium speed, adding the parmesan cheese at the beginning of knead time. Place in an oiled bowl, turning to coat dough with oil. Let rise to double (45 to 60 minutes).

Divide dough into 4 balls. On well seasoned baking stone or greased baking sheet, pat each ball into a 6-inch circle with oiled knuckles. Brush with olive oil. Spread some sauce over entire circle to within 1/2-inch of edge. Layer pepperoni, cooked sausage, mushrooms, onions, peppers and mozzarella cheese on one half of circle. Fold sauce-only side over so edges meet. Pinch edges together to seal then roll up to seal again. Cover and let rise for 15 to 20 minutes.

Preheat oven to 425 degrees. Bake 20 minutes until golden brown. Brush with olive oil; sprinkle with parmesan cheese and return to oven for 2 to 5 minutes. Serve warm with extra sauce for dipping.

Yields: 4 calzones.

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