Sausage and Ricotta Calzones

 

3

lb homemade pizza dough or store-bought dough for 3 pizzas

2

tablespoons olive oil

1

small onion, finely chopped

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

2

cups fresh spinach leaves

1

cup chopped cooked sausage

1

container (15 oz) ricotta cheese

1/3

cup grated Parmesan cheese

1/2

teaspoon salt

1/4

teaspoon freshly grated nutmeg

1/4

teaspoon pepper

• 1 Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
• 2 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.
• 3 In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
• 4 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.
• 5 Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.