RECIPES / Entrees
Each calzone is very big. Even though this recipe seems little there is lots of food!
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Sausage Calzones
INGREDIENTS
2 tubes (10 oz. each) refrigerated pizza dough
1 1/3 lbs. Italian bulk sausage
1 drizzle extra-virgin olive oil
2 cups ricotta cheese
1 handful fresh flat-leaf Italian parsley, chopped
1 handful grated Parmigiano Reggiano cheese
1/4 tsp. nutmeg, freshly grated
A few grinds freshly ground black pepper
2 tbsp. chopped pimento
2 cups shredded mozzarella cheese
2 cups tomato sauce, warmed, for dipping
Instructions
1. Preheat oven to 425 degrees.

2. Brown sausage in a small skillet in a drizzle of olive oil. Transfer crumbles to a paper towel-lined plate to drain.

3. Combine sausage with ricotta cheese, parsley, garlic, grated Parmigiano Reggiano cheese, nutmeg, pepper, and pimento. Roll out pizza dough into 2 circles and place on 2 separate baking sheets.

4. Spread 1 cup mozzarella and 1/2 of filling on each circle. Fold dough over top of filling and pinch edges firmly to seal.

5. Bake for 12 to 15 minutes or until golden brown. Serve with warmed sauce. Makes 2 calzones.
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RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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