Sausage Calzones Recipe
Ingredients
| Italian bulk sweet sausage - 1 & 1/3 pounds | ||
| Extra-virgin olive oil - A drizzle | ||
| Ricotta cheese | 2 Cup (16 tbs) | |
| Parsley - A handful fresh flat-leaf, chopped | ||
| Garlic | 2 Clove (5gm) | |
| Parmigiano Reggiano cheese - A handful grated | ||
| Nutmeg - 1/4 teaspoon, freshly grated or a couple pinches ground | ||
| Black pepper | 1 To taste | |
| Pimiento | 2 Tablespoon, chopped | |
| Pizza Dough - 2 tubes of prepared, refrigerated (10 ounces each) | ||
| Mozzarella cheese | 2 Cup (16 tbs), shredded | |
| Tomato, marinara or pizza sauce - 2 cups, warmed, for dipping | ||
Directions
GETTING READY
1) Preheat oven to 425F.
MAKING
2) In a small skillet drizzle olive oil and brown sausages in it.
3) Drain out crumbles and put in a paper towel-lined plate.
4) In a bowl, mix sausage, ricotta cheese, parsley, garlic, grated Parmigiano, nutmeg, pepper, and pimiento.
5) Roll two tubes of pizza dough on 2 separate nonstick cookie sheets.
6) Halve the dough.
7) Spread 1/2 cup mozzarella and 1/4 of filling on each rectangle.
8) Just work on half of the surface of each rectangle of dough.
9) Fold the dough over top of filling and pinch the edges to seal firmly.
10) Mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape.
11) Seal the sides by pinching with fingers.
12) In case of tear take a little of filling and repair.
13) Repeat the process and arrange calzones on baking sheet and bake 12 to 15 minutes until golden brown.
SERVING
14) Serve warm.
1) Preheat oven to 425F.
MAKING
2) In a small skillet drizzle olive oil and brown sausages in it.
3) Drain out crumbles and put in a paper towel-lined plate.
4) In a bowl, mix sausage, ricotta cheese, parsley, garlic, grated Parmigiano, nutmeg, pepper, and pimiento.
5) Roll two tubes of pizza dough on 2 separate nonstick cookie sheets.
6) Halve the dough.
7) Spread 1/2 cup mozzarella and 1/4 of filling on each rectangle.
8) Just work on half of the surface of each rectangle of dough.
9) Fold the dough over top of filling and pinch the edges to seal firmly.
10) Mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape.
11) Seal the sides by pinching with fingers.
12) In case of tear take a little of filling and repair.
13) Repeat the process and arrange calzones on baking sheet and bake 12 to 15 minutes until golden brown.
SERVING
14) Serve warm.
Chef
