Tuesday, January 09, 2007
Spinach and sausage calzones
You know how when you bite into something good, you usually think, "This would be perfect if..." Not this calzone. It is perfect as is.
1 batch pizza dough (I've tried about 10 pizza dough recipes, and this is the best)
1/2 to 1 lb browned Country Sausage
1 1/2 cups frozen chopped spinach, thawed and drained
1 cup frozen sliced mushrooms, thawed and drained
1/2 cup ricotta cheese (or you can use sour cream and/or goat cheese, like I did)
1 1/2 cups mozzarella, shredded
2 cloves garlic, crushed
Rosemary to taste
Marinara sauce for dipping (at least 1/2 cup per person)
Prepare dough and let rise once. Punch down and divide into four balls. Cover gently with plastic wrap and let rise 30 minutes.
Mix sausage, spinach, mushrooms, garlic, and rosemary.
Roll dough out (or throw it like a pizza pro if you know how) to about 9-10 inches in diameter. Spread ricotta in the shape of a D on one half of a dough round. Leave 1/2 inch of plain dough along the edge. Scoop 1/4 of spinach mixture onto the ricotta. Top with shredded mozzarella.
Dip your finger in water and run it along the edge of plain dough. Fold the dough over the half with toppings, lining the edges up well. Press edges together gently with your finger. Sprinkle the edge with flour, then seal by pressing closed with a fork. Make the seal about 1/2 inch.
Place the calzone on a baking sheet or baking stone sprinkled with cornmeal.
Repeat with remaining dough and filling. Bake at 400 degrees for 30 minutes or until golden. Serve hot with marinara sauce.