The Friday 56: Sausage Calzones

Cover of "Rachael Ray 30-Minute Meals 2"Cover of Rachael Ray 30-Minute Meals 2
This week I'm looking at Rachel Ray's 30-Minute Meals 2 Cookbook.


My Page 56 has a cool recipe I've never tried before. So, I thought I'd post the entire thing. I've heard of Spinach Artichoke Calzones but I have never tasted them before. Have you made them in your kitchen before? Perhaps someone showed you how or you are self-taught! 

Anyways, here's Rachel Ray's recipe:


Sausage Calzones (Makes 4 Calzones)

1 1/3 pounds Italian bulk sweet sausage
A drizzle extra-virgin olive oil
2 cups ricotta cheese
A handful fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano Reggiano cheese
1/4 teaspoon nutmeg, freshly grated or a couple pinches ground
A few grinds freshly ground black pepper
2 tablespoons chopped pimiento
2 tubes of prepared, refrigerated pizza dough (10 ounces each)
2 cups shredded mozzarella cheese
2 cups tomato, marinara or pizza sauce, warmed, for dipping

Preheat oven to 425 degrees.


Brown sausage in a small skillet in a drizzle of olive oil. Transfer crumbles to a paper towel-lined plate to drain.

Combine sausage with ricotta cheese, parsley, garlic, grated Parmigiano, nutmeg, pepper, and pimiento. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. for a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers.


If your dough tears, remove a little of your filling and repair. Repeat process, spacing calzones evenly on baking sheet, and bake 12 to 15 minutes or until golden brown. Serve with warm tomato, marinara, or pizza sauce for dunking.

Rachael Ray 30-Minute Meals 2Cooking, Food & Wine Books)
 




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