Sausage Ricotta Calzones

For some reason I went a bit crazy buying ricotta cheese a few weeks ago. I blame the 'recession insanity' - when I see a great price on something I don't buy one, I buy 12. Of course I am forgetting that I then have to use it up. I guess it is not unlike shopping at Costco.

There should be a 12 step program for this recession insanity.

Cognizant of wasting food, I started searching for recipes that would help me use up this stock of cheese. I found this one on a blog somewhere - I think it was originally by . . . . gulp . . . Rachel Ray.

Yes, the self-loathing is quite palatable around here as I type.

Nonetheless, I ignored her instructions (which called for tubes of Pillsbury pizza dough) and modified things a wee bit. I also tried to cut the fat by using turkey sausage and low-fat cheese. I added some crushed red pepper as well, because we like things on the 'zippy' side.

Zippy being the technical term, don't you know.

I used some of my 'new' favourite pizza dough recipe - a wonderful dough that is easy to make and uses a combination of whole wheat and regular flour. The result is a delicious dough that is pliable, each to use, and bakes up very well.

Whether you use your own dough, a ball of store bought, or tubes of Pillsbury (will the inhumanity never cease) these calzones come together quickly and will have you wanting more.

Enjoy!

Sausage Ricotta Calzones

1 1/3 pounds Italian sausage, casings removed
drizzle olive oil
2 cups ricotta cheese
1 handful grated Parmesan cheese
1/4 teaspoon nutmeg
fresh black pepper
2 tablespoons chopped roasted red pepper
1 large ball prepared pizza dough (about a pound and a half)
2 cups shredded mozzarella cheese
garlic oil
2 cups marinara or pizza sauce
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)

Preheat oven to 425ºF.

Brown sausage in a small skillet in a drizzle of olive oil. Drain the coooked saucsage on papper towel. Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and roasted red pepper.

Divide the dough into four equal pieces.  Roll out each piece into a large circle.  Place  dough circles on a nonstick cookie sheet or pieces of parchment paper. Use 1/2 cup mozzarella on half of each dough circle and pile a mound of filling on half of the total area.

Fold dough over in half and pinch edges to seal. The result is a half-circle shaped turnover.

Cut slits in the top of the calzone.

Bake calzones 15 minutes (on the cookie sheets or slide onto a heated pizza stone) or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Comments

[barb cabot]

Oooh I love Calzones and these sound particularly delectable. Just the thought of a Calzone takes me back to my very first trip to Venice where I had my first Calzone. Didn't really know what I had ordered and when it came a new craving was born. Thanks for this recipe.

[Jerry]

Babrb - there is truly something wonderful about the first time you have a delicious food. To have that experience in Venice is just magical. Lucky you!