Sausage Calzones
By: Anonymous
Published: Saturday, February 13, 2010 - 1:10pm

Ingredients




pound raw Italian sweet sausage casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley chopped
2 garlic cloves chopped
A handful grated Parmigiano plus extra,
for knots
teaspoon freshly-grated nutmeg
(or a couple pinches of ground nutmeg)
A few grinds black pepper
2 tablespoons chopped pimento
2 tubes prepared pizza dough - (10 oz ea)
2 cups shredded mozzarella
Garlic oil
(1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups Five Minute Spicy Marinara (see recipe)
(or tomato sauce or pizza sauce) for dipp

Preparation

1 Preheat oven to 425. 2 Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain. 3 Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover. 4 For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table. 5 Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping. 6 This recipe yields 4 calzones. 7 Cook's 8 Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.