Sausage, Spinach, and Ricotta Calzone
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Sausage, Spinach, and Ricotta Calzone

1. All-purpose flour, or more if needed - 1 ½ cups
2. Fleischmann's® Pizza Crust Yeast - 1 envelope
3. Sugar - 1 teaspoon
4. Salt - ¾ teaspoon
5. Very warm water (120 degrees F to 130 degrees F) - ⅔ cup
6. Vegetable oil - 1 tablespoon
7. Italian sausage - 8 ounces
8. Fresh spinach leaves - 2 cups
9. Water - ¼ cup
10. Ricotta cheese - ¾ cup
11. Shredded mozzarella cheese - ¾ cup
12. Egg - 1 large
13. Spice Islands® Italian Herb Seasoning - 1 teaspoon
14. Spice Islands® Crushed Red Pepper - ½ teaspoon
15. Spice Islands® Garlic Salt - ½ teaspoon
16. Pizza sauce, for dipping - 2 cups

How to cook deliciously - Sausage, Spinach, and Ricotta Calzone

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Make dough: Combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft, slightly sticky dough ball. Knead on a floured surface, adding more flour if needed, until smooth and elastic, about 4 minutes. Cover and let rest on the floured surface.

3. Stage

While dough rests, make filling: Cook and stir sausage in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; discard grease from the skillet. Add spinach and water to the skillet; sauté over medium heat until spinach is wilted, 1 to 2 minutes; drain liquid. Return sausage to the skillet with spinach. Set aside.

4. Stage

Combine ricotta, mozzarella, and egg in a mixing bowl. Stir in Italian seasoning, crushed red pepper, and garlic salt; set aside.

5. Stage

Divide dough into 4 equal pieces. Roll 1 dough piece into an 8-inch circle on a floured surface. Spread about 1/3 cup ricotta mixture over the bottom half of dough, leaving a 1/2-inch border. Top with heaping 1/3 cup sausage-spinach mixture. Fold the top half of dough over filling. Pull the edge of the lower crust over the top; fold and press layers together to seal. Transfer to a greased baking sheet; cut 3 to 4 vents on top. Repeat with remaining dough.

6. Stage

Bake in the preheated oven until lightly browned, 15 to 20 minutes. Transfer calzones to a wire rack to keep the bottom crust crisp while cooling slightly. Serve with pizza sauce for dipping.