SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- 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.
- 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.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
ITALIAN SAUSAGE CALZONE
My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE AND RICOTTA CALZONES
You won't want to call for takeout if you have a batch of these hearty Italian hand-held pastries in the freezer. Made with sausage, ricotta, Parmesan and lots of your favorite vegetables, they're a perfect anytime solution for a hungry crowd.
Provided by Bree Hester
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
- To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
- In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
- To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
Nutrition Facts : ServingSize 1 Serving
SAUSAGE AND ROASTED PEPPER CALZONE
Provided by Marian Burros
Categories main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Allow both crust pouches to stand at room temperature 15 to 20 minutes.
- Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
- Preheat the oven to 400 degrees.
- Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
- Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 43 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 1023 milligrams, Sugar 2 grams, TransFat 0 grams
SAUSAGE & SPINACH CALZONES
These are perfect for quick lunches or a midnight snack. My nurse co-workers always ask me to make them when it's my turn to bring in lunch. -Kourtney Williams, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat., On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges., Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet., Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.
Nutrition Facts : Calories 489 calories, Fat 22g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 1242mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
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