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Boudin Calzone Makes 1 large calzone Rouses Boudin is made from a family

recipe that goes back to the store’s founder, Anthony Rouse, which means its flavor has stood the test of time. It is made in Louisiana in the heart of boudin country. We used Rouses Pepper Jack Boudin, which features Jack cheese in addition to the traditional boudin ingredients. WHAT YOU WILL NEED: 12 ounces Rouses Pepper Jack Boudin, removed from the casing 4 ounces pepper jack cheese, shredded Pizza dough (recipe on page 29)

HOW TO PREP: Remove the boudin filling from the casing by slicing the link lengthwise down the center. Mix the filling well with the pepper jack cheese, and set aside until you are ready to fill the calzone. Lightly flour your work surface, and stretch the dough to a 12-inch circle. Spoon the boudin and pepper jack mixture onto one side of the dough, leaving a ½-inch border all around edge.

Brush the edge of the dough with water and fold the dough in half. Pinch the edges to seal the dough. (Use a pizza cutter to trim the very edge of the dough to get a perfect seal.) Transfer the calzone to a baking sheet, and brush it with olive oil. Bake until the crust is golden brown and firm, around 15 to 20 minutes. Let it rest for about 5 minutes before serving.

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