Sausage Calzones

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Raw Italian sweet sausage - casing removed
		A drizzle olive oil
2 cups	474ml	Ricotta
		A handful flat leaf parsley - chopped
2		Garlic cloves - chopped
		A handful grated Parmigiano - plus extra,
		For knots
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		= (or a couple pinches of ground nutmeg)
		A few grinds black pepper
2 tablespoons	30ml	Chopped pimento
2		Tubes prepared pizza dough - (10 oz ea)
2 cups	474ml	Shredded mozzarella
		Garlic oil
		= (1 or 2 cloves chopped and heated in
		1/2 cup extra-virgin olive oil)
2 cups	474ml	Five Minute Spicy Marinara - (see recipe)
		= (or tomato sauce or pizza sauce) - for dipping

Recipe Instructions

Preheat oven to 425.

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.

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.

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.

Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

This recipe yields 4 calzones.

Cook's 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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A23) - from the TV FOOD NETWORK

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