Spinach Ricotta Sausage Calzones
Italian-AmericanMain CourseMedium
Ingredients
dough
- 1.5 cupsall-purpose flour (or more if needed)
- 1 envelopeFleischmann's Pizza Crust Yeast
- 1 tspsugar
- 0.75 tspsalt
- 0.67 cupvery warm water (120–130°F)
- 1 tbspvegetable oil
filling
- 8 ozItalian sausage
- 2 cupsfresh spinach leaves
- 0.25 cupwater
- 0.75 cupricotta cheese
- 0.75 cupshredded mozzarella cheese
- 1 largeegg
- 1 tspItalian herb seasoning
- 0.5 tspcrushed red pepper
- 0.5 tspgarlic salt
other
- 2 cupspizza sauce, for dipping
Method
- 1Preheat oven to 375°F (190°C).
- 2Make dough: combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix about 1 minute. Gradually add remaining flour to form a soft, slightly sticky dough. Knead on a floured surface about 4 minutes until smooth and elastic. Cover and rest.
- 3Cook sausage in a skillet over medium-high heat until crumbly and browned, 5–7 minutes. Drain. Add spinach and water; sauté until wilted. Drain. Combine with sausage and set aside.
- 4Mix ricotta, mozzarella, and egg in a bowl. Stir in Italian seasoning, crushed red pepper, and garlic salt.
- 5Divide dough into 4 pieces. Roll each into an 8-inch circle. Spread ~1/3 cup ricotta mixture over half, leaving a 1/2-inch border. Top with 1/3 cup sausage-spinach mixture. Fold and seal edges. Transfer to greased baking sheet; cut 3–4 vents on top.
- 6Bake 15–20 minutes until lightly browned. Cool briefly on a wire rack. Serve with pizza sauce for dipping.
Notes
For a crispier crust, brush calzones with olive oil and sprinkle with coarse salt before baking.