Sausage, Spinach, and Ricotta Stuffed Calzone

Ingredients List

Dough Ingredients:

• 1 ½ cups all-purpose flour, or more if needed

• 1 envelope Fleischmann's® Pizza Crust Yeast

• 1 teaspoon sugar

• ¾ teaspoon salt

• ⅔ cup very warm water (120 degrees F to 130 degrees F)

• 1 tablespoon vegetable oil

Filling Ingredients:

• 8 ounces Italian sausage

• 2 cups fresh spinach leaves

• ¼ cup water

• ¾ cup ricotta cheese

• ¾ cup shredded mozzarella cheese

• 1 large egg

• 1 teaspoon Spice Islands® Italian Herb Seasoning

• ½ teaspoon Spice Islands® Crushed Red Pepper

• ½ teaspoon Spice Islands® Garlic Salt

Additional Information:

• 2 cups pizza sauce, for dipping

Instructions

1. Preheat your oven to 375°F (190°C).

2. Prepare the dough: In a large bowl, mix 1 cup of flour, yeast, sugar, and salt. Add warm water and oil, stirring until well combined, about 1 minute. Gradually add the remaining flour to form a soft, slightly sticky dough. Knead on a floured surface for about 4 minutes, adding more flour as needed, until the dough is smooth and elastic. Cover and set aside to rest on the floured surface.

3. While the dough rests, make the filling: Cook the sausage in a large skillet over medium-high heat until browned and crumbly, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain. Discard excess grease from the skillet, then add spinach and water. Sauté for 1-2 minutes until the spinach wilts, then drain off the liquid. Return the sausage to the skillet and mix with the spinach. Set aside.

4. In a mixing bowl, combine ricotta, mozzarella, and egg. Add Italian seasoning, crushed red pepper, and garlic salt. Stir well and set aside.

5. Divide the dough into 4 equal portions. Roll each portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup of the ricotta mixture on the bottom half of the dough, leaving a 1/2-inch border. Top with 1/3 cup of the sausage-spinach filling. Fold the top half of the dough over the filling and seal the edges by folding the bottom crust over the top, pressing firmly to close. Place each calzone on a greased baking sheet, cutting 3-4 small vents on top. Repeat with the remaining dough portions.

6. Bake in the preheated oven for 15-20 minutes, or until the calzones are golden brown. Transfer to a wire rack to cool slightly, ensuring the bottom remains crisp. Serve with pizza sauce for dipping.

Helpful Tips

For an extra-crispy crust, lightly brush the calzones with olive oil and sprinkle with coarse salt before baking.

How to Knead Dough: Add just enough flour to your dough and hands to prevent sticking. Flatten the dough and fold it toward yourself. Using the heels of your hands, push the dough away with a rolling motion. Rotate the dough a quarter turn, then continue folding, pushing, and turning until the dough becomes smooth and elastic. If the dough gets too sticky, add a bit more flour and incorporate it as you knead.

Nutritional Information (per serving)