Spicy Sausage Calzones Recipes

SAUSAGE & SPINACH CALZONES

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat., On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges., Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet., Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.

SPICY SAUSAGE CALZONES

Steps:

• 1. Begin by sauteing your onions in skillet. Add 1 lb. of ground pork sausage to skillet and cook until done.
• 2. Pour a jar of Ragu pizza sauce & a 4.5 oz. jar of sliced, drained mushrooms to a bowl.
• 3. Add meat and onion mixture to the sauce mixture. Stir thoroughly.
• 4. Divide large pizza dough (store bought or homemade) into six balls. On floured countertop or board roll out one ball at a time to an 8 or 9 inch circle.
• 5. Fill 1/2 of circle with meat/sauce mixture and top with mozzerella cheese.
• 6. Moisten edge of pizza dough circle and fold over in half and crimp.
• 7. Spray a large cookie sheet with non-stick spray and place first completed calzone on sheet. Repeat steps 4-6 with remaining dough balls.
• 8. Once all 6 lge. calzones on complete, whisk 2 eggs whites in a bowl. Using a pastry brush, "paint" your calzones with egg white and bake in an oven at 350 degrees for appox. 30 minutes. (Egg white will help them to brown).

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

SPICY CALZONE

Steps:

• 1. Brown ground beef or sausage with onion and bell pepper. Stir in sliced Connecuh sausage. (Feel free to add any meat you like, Italian sausage is awesome). Drain meat.
• 2. Pour in 3/4 jar of Paul Newman's Garlic & Herb spaghetti sauce (or your choice I use PN's for ease and it has a lot of flavor).
• 3. Sprinkle with Parmesan cheese, salt and pepper, and Italian seasoning.
• 4. Spray your long jelly roll pan with Pam. Roll out the pizza dough in a square or round shape, your choice.
• 5. Line the dough with slices of mozzarella cheese and pepperoni slices.
• 6. In the center spoon the meat sauce.
• 7. For the square shaped: Fold over one end and then fold the other end to overlap. Fold the end pieces up to seal the calzone. Fold over so the seam is on the bottom. For the Round dough: Fold over like a crescent moon and pinch the ends to close the calzone.
• 8. I brush my calzone with melted butter and sprinkle the top with Parmesan cheese.
• 9. Bake in a preheated oven at 350 degrees for 30-35 minutes.
• 10. While this is baking I heat the remaining sauce in a saucepan on medium/low for dipping or drizzling over the calzone.