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Ingredients
· 3 1/2 cups flour
· 1(1/4ounce)package dry active yeast
· 1/2 teaspoon salt
· 1 teaspoon white sugar
· 1 1/3 cups warm water
· 1 lb chorizo sausage
· 1 red sweet bell pepper , diced
· 1 green bell pepper , diced
· 1 large yellow onion , diced
· 2 jalapenos, diced
· 2 cloves garlic , minced
· 1 1/2 teaspoons ground cumin
· 1 teaspoon Mexican oregano
· 1 teaspoon fresh ground black pepper
· 1/2 teaspoon salt
· 16 ounces shredded monterey jack cheese or crumbled queso fresco
Directions
• 1 In a medium glass bowl combine 2 cups of flour, yeast, salt and sugar.
• 2 Mix well.
• 3 Add the warm water mixing well.
• 4 Add enough flour to make a firm dough.
• 5 Turn out and kneed for 6-8 minutes.
• 6 Place in a greased glass bowl, turning once to coat dough ball.
• 7 Cover and place in a warm spot for 60 minutes.
• 8 While dough is rising cook sausage in a large skillet.
• 9 When browned and cooked drain off fat.
• 10 Add the red, green, onion, jalapenos, and garlic.
• 11 Cook for 5-6 minutes stirring often.
• 12 Preheat oven to 400 degrees.
• 13 Lightly grease a 8x10 inch baking pan.
• 14 Turn dough out onto a lightly floured surface and punch down.
• 15 Divide.
• 16 Roll out half the dough into a 9x11 inch rectangle.
• 17 Gently press into the prepared pan allowing dough to go up sides by 1 inch.
• 18 Spoon sausage mixture onto dough.
• 19 Evenly sprinkle cheese on top of sausage mixture.
• 20 Roll out remaining dough into a 8x10 inch rectangle.
• 21 Place on top of cheese layer and pinch edges to seal.
• 22 Cut slits in top.
• 23 Bake for 20 to 25 minutes or until golden brown (use an egg wash if you wish).
• 24 Cut into squares and serve. |
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