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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 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.
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