Spinach, Italian Sausage, and Mushroom Calzones
1-1 lb ball pizza dough
3 links of Italian Turkey Sausage, casings removed
10-12 white button mushrooms, quartered or sliced.
2-3 C fresh baby spinach
1/2 red onion, diced fine
1 C ricotta cheese
1/2 C Parmesan cheese, grated
1.2 C Mozzarella cheese, grated
1/2 C chopped fresh parsley
salt and pepper to taste
1 egg, beaten (optional)
2 T water (optional)
4 small servings of hot tomato sauce (I used the easy pizza sauce recipe from my blog from May 16)
- Preheat oven to 450°. Combine Ricotta, Parmesan, Mozzarella, and Parsley in a small bowl. Brush olive oil over all over a rimmed baking sheet.
- On a lightly floured surface, cut the pizza dough into 4 equal portions and form them into balls. One at a time, roll and stretch them out into flat circles, about 1/4 in thick.
- Meanwhile, in a skillet, heat some oil and cook the onions until tender. Add the Italian sausage and break into chunks. Once cooked through, drain some of the fat and add mushrooms. When mushrooms start to get a little tender, ad spinach, stir around and turn off the heat. If there is a lot of excess grease that came off of the sausage, drain the mixture and set aside.
- Divide the meat mixture into 4 equal portions. Do the same with the cheese mixture. Take one of the flat rounds of pizza dough and place a portion of meat on half of the circle and add a portion of cheese on top. Pull the other half of the dough neatly over the meat and cheese, seal the edges with water and crimp shut. If you want a nice golden crust, brush lightly with egg wash. Repeat with all 4 calzones and carefully place them all on the greased cookie sheet. Cut 3 little slits on top for ventilation.
- Place the Calzones in the 450° oven for 10-15 minutes, or until the cheese is bubbling and the dough is golden brown. Serve hot with tomato sauce on the side.