Sausage Calzones 1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 2 tablespoons plus 2 teaspoons olive oil, divided 1-1/2 teaspoons salt 1 teaspoon sugar 3 to 3-1/4 cups all-purpose flour 1 pound bulk Italian sausage 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 carton (15 ounces) ricotta cheese 1/2 cup grated Parmesan cheese 1 tablespoon minced fresh parsley 1/8 teaspoon pepper Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sausage Calzones cont. 2 tablespoons cornmeal 1/2 teaspoon garlic salt 1-1/2 cups pizza sauce, warmed In a large mixing bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. Punch Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

Sausage Calzones dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Yield: 6 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008