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Sausage Calzones Recipe

Sausage Calzones Recipe

My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia
TOTAL TIME: Prep: 50 min. + rising Bake: 20 min. YIELD:6 servings

Ingredients

  • 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 Johnsonville® Mild Ground 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

Directions

  • 1. In a large 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.
  • 2. 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.
  • 3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well.
  • 4. 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.
  • 5. 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.

Nutritional Facts

1 calzone equals 616 calories, 28 g fat (11 g saturated fat), 68 mg cholesterol, 1,619 mg sodium, 63 g carbohydrate, 5 g fiber, 29 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.