Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 12, 2008

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Sausage Calzones cont.

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 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.