Friday, March 11

Sausage & Spinach Calzones

I had a lot of leftover ingredients in my fridge (sauce and cheese from when I made pizza, vegetables from various meals, and sausage from tortellone borbellini), so I figured I could combine them all into a filling for calzones. Calzones are basically a folded pizza pocket, and I like to make individual-size offerings. You can re-create them using whatever ingredients you have on hand, and it would be even more fun to customize personal calzones with your friends' favorite filling.

Sausage & Spinach Calzones:
  • Cut one round of store-bought pizza dough in half. Roll out each half into 1/4 in. thick rounds.
  • Meanwhile, heat 1 tbsp. olive oil in a large, non-stick skillet.
  • Add 1 thinly sliced onion and two hot Italian sausages, casings removed.
  • Use a spatula to break up sausages into small pieces, and cook mixture for 5-7 minutes, or until sausage is browned and onions start to caramelize.
  • Add 2 c. fresh baby spinach to the pan. Season with salt and pepper and cook for another 3-5 minutes, until spinach is wilted.
  • For each round of dough, top the bottom half with 3 tbsp. tomato sauce, 3 tbsp. ricotta cheese, half the sausage mixture, and 1 tbsp. grated mozzarella cheese.
  • Fold the top half of dough over the bottom half to form a sealed pouch. Crimp the ends together with a fork.
  • Bake on a greased baking sheet in a 425°F oven for 20-25 minutes, until the dough is cooked-through and lightly browned.
  • Serve with a side of tomato sauce, for dipping.

Makes two large calzones