Subj : BH&G 1884
To   : ALL
From : DAVE DRUM
Date : Sun Feb 21 2021 14:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sausage Spinach And Ricotta Calzone
 Categories: Breads, Greens, Pork, Cheese, Chilies
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  All-purpose flour
      1 pk Pizza Crust Yeast
      1 ts Sugar
    3/4 ts Salt
    2/3 c  Very warm water (125ºF/52ºC)
      1 tb Oil

MMMMM--------------------------FILLING-------------------------------
      8 oz Italian sausage
      2 c  Fresh spinach leaves
    1/4 c  Water
    3/4 c  Ricotta cheese
    3/4 c  Shredded mozzarella cheese
      1 lg Egg
      1 ts Italian Herb Seasoning
    1/2 ts Crushed Red Pepper
    1/2 ts Garlic Salt
           Pizza sauce OR marinara
           - sauce
 
  Set oven @ 375ºF/190ºC.
  
  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.
  
  MIX 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.
  
  Recipe Tip: For a crisper crust, lightly brush calzones
  with olive oil and sprinkle with coarse salt just before
  baking.
  
  * If you don't have a thermometer, water should feel very
  warm to the touch.
  
  ** To knead the dough, add just enough flour to the dough
  and your hands to keep the dough from sticking. Flatten
  dough and fold it toward you. Using the heels of your
  hands, push the dough away with a rolling motion. Rotate
  dough a quarter turn and repeat the "fold, push and turn"
  steps. Keep kneading dough until it is smooth and elastic.
  Use a little more flour if dough becomes too sticky,
  always working the flour into the ball of dough.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The entire Internet was once two boxcar-sized UNIVACs and a wire.
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.