Sausage Ricotta Flatbread With Spinach And Garlic Recipes

SAUSAGE, SPINACH AND RICOTTA CALZONE

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.

SAUTED SPINACH WITH SAUSAGE AND GARLIC

Steps:

• 1. Boil spinach in salty water. Drain and set aside. In a saucepan lightly saute garlic and a little ham base in olive oil, (do not brown garlic). Garlic must stay white. Brown the sausage in a different pan to drain the fat away. If you don't mind the fat, then add it to the garlic and ham base (or pork bullion crumbles). Add the drained spinach and let coat well about 10 minutes. Adjust for taste with salt and pepper. Serve with your favorite meat. Double or triple the recipe for additional guests. You can use this recipe for other types of green such as collards, turnips, etc. Enjoy! =)

ITALIAN SAUSAGE SPINACH AND RICOTTA TOASTS

Steps:

• Brown sausage, stirring often, in a large skillet over medium heat until browned; add garlic and spinach and continue to cook, stirring, until spinach wilts, about 1-2 minutes; remove from heat and stir in the ricotta cheese, nutmeg and pepper.
• Preheat your broiler; place toast slices on a sheet or pan that can go under the broiler.
• Spread the sausage-cheese mixture on each slice of toast and sprinkle with the Parmesan cheese.
• Place on pan and broil for 3-4 minutes, or till the cheese is browned and the topping is kind of bubbly; you may need to do this in two batches.
• Serve them hot!

SAUSAGE & RICOTTA FLATBREAD WITH SPINACH AND GARLIC RECIPE

Steps:

• 1. Prep ingredients Preheat broiler with a rack in the center. Peel and thinly slice 2 large garlic cloves. Halve each sausage lengthwise to remove from casing. 2. Cook garlic oil Heat garlic and ¼ cup oil in a large nonstick skillet over medium-high. Cook, swirling skillet, until garlic is fragrant and golden, 2-3 minutes. Transfer to a small heatproof bowl and season to taste with salt and pepper. 3. Cook sausage & spinach Heat 2 teaspoons oil in same skillet over medium-high. Add sausage and cook, breaking up into large pieces, until browned, about 7 minutes. Add spinach and cover until wilted, about 2 minutes. Remove from heat and season to taste with salt and pepper. 4. Assemble flatbreads Place pitas directly on the center oven rack; broil until tops are crisp and browned, 1-2 minutes (watch closely). Remove from oven. On the untoasted sides, spread ricotta to the edges; season to taste with salt and pepper. Transfer to a baking sheet, overlapping slightly, and top with sausage-spinach mixture leaving a space in the center for the egg. 5. Broil & serve Crack 1 egg in the middle of each pita and season eggs with salt and pepper. Broil flatbreads on the center oven rack until egg white is set, about 8 minutes (watch closely). Transfer to a cutting board and let sit about 2 minutes before cutting. Serve with garlic oil for drizzling over. Enjoy! 6. Make it ahead! You can make the major components of this meal-the sausage-spinach mixture and garlic oil-ahead of time. Hold the sausage-spinach mixture in the fridge, and keep the garlic oil in a tightly covered container at room temp, until you're ready to get going with dinner.