Sausage, Spinach and Ricotta Calzone Tasty Recipes
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| Sausage, Spinach and Ricotta Calzone |
"Italian sausage and spinach are a first-rate combination!"
Ingredients :
- Crust:
- 1 half of cups all-reason flour, or greater if wished
- 1 envelope Fleischmann's® Pizza Crust Yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (a hundred and twenty levels to one hundred thirty levels F)*
- 1 tablespoon vegetable oil
- Filling:
- 8 oz. Italian sausage
- 2 cups fresh spinach leaves
- 1/4 cup water
- three/four cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 1 egg
- 1 teaspoon Spice Islands® Italian Herb Seasoning
- half teaspoon Spice Islands® Crushed Red Pepper
- half of teaspoon Spice Islands® Garlic Salt
- Pizza sauce OR marinara sauce
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 35M |
|---|
- Preheat oven to 375 tiers F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a huge bowl. Add very warm water and oil; blend till properly blended, approximately 1 minute. Gradually upload enough ultimate flour to make a tender dough. Dough need to shape a ball and may be barely sticky. Knead** on a floured floor, adding additional flour if necessary, till smooth and elastic, approximately four mins. Cover and let relaxation on floured floor whilst preparing filling.
- Cook sausage in skillet over medium-excessive warmness until cooked via; take away from skillet and drain extra fats. Add spinach and water to skillet; saute 1 to two mins until spinach is wilted; drain. Return sausage to pan.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, beaten pink pepper and garlic salt; set aside.
- To make calzones divide dough into 4 quantities. Roll 1 portion into an eight-inch circle on a floured surface. Spread about 1/3 cup ricotta mixture in middle bottom half of of dough. Top with heaping 1/3 cup sausage spinach aggregate leaving outer 1/2-inch freed from filling. Fold top half of dough over filling. Pull fringe of lower crust over top; folding and pressing layers together to shape a seal. Carefully transfer to greased baking sheet. Cut three to 4 vents in top. Repeat with ultimate dough. Bake for 15 to twenty minutes till gently browned. Transfer to cooling rack to hold backside crust crisp while cooling slightly. Serve with pizza sauce or different sauce for dipping.
Notes :
- Recipe Tip: For a crisper crust, lightly brush calzones with olive oil and sprinkle with coarse salt simply before baking.
- *If you do not have a thermometer, water have to sense particularly warm to the touch.
- **To knead the dough, upload simply sufficient flour to the dough and your hands to preserve the dough from sticking. Flatten dough and fold it closer to you. Using the heels of your palms, push the dough away with a rolling motion. Rotate dough a quarter flip and repeat the "fold, push and flip" steps. Keep kneading dough till it's miles smooth and elastic. Use a bit greater flour if dough will become too sticky, always working the flour into the ball of dough.
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