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 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
SAUSAGE, SPINACH AND RICOTTA CALZONE
Italian sausage and spinach are a great combination!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Combine 1 cup flour, undissolved 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 dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
- To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
SPINACH, RICOTTA AND SAUSAGE CALZONES
These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Bake all 8 at once, or just a couple, depending on how many you need.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
- Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
- Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
- Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
- Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.
Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Calzone, Sodium 1050 mg, Sugar 2 g, TransFat 0 g
SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
- In a large grill plan, cook sausage until browned. Drain.
- In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
- Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
- Brush with olive oil and sprinkle some parmesan cheese over top.
- Cut a few slits in the top to allow steam to release.
- Transfer calzone from pizza pad to pizza stone in oven.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before serving.
- Heat the marinara sauce in the microwave for dipping.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
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- In the bowl of a mixer, combine the flour, yeast and salt. Using the dough hook with the mixer on medium-low speed, add the olive oil. Gradually add the water. Continue to mix until it comes together into a soft, elastic dough. This will take about 10 minutes.
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg yolk, oregano, salt and pepper. Cover and refrigerate until needed.
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