Prep 20 mins
Cook 25 mins
This recipe is adapted from one published in Taste of Home magazine. It's delightful in that you can substitute, add or remove the filling ingredients to suit your particular tastes. Enjoy! Prep time doesn't include 1 hour dough rising time. My children (ages 5 & 4) LOVE this recipe - no complaints about the spinach! HOORAY!
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup water (110-115 F)
- 3⁄4 cup warm milk (110-115 F)
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 1 teaspoon sugar
- 3 -3 1⁄4 cups flour (I make one of the three cups whole wheat flour)
- 1 lb bulk Italian sausage
- 10 ounces frozen chopped spinach, thawed & well drained
- 15 ounces low-fat small-curd cottage cheese
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, minced
- 1⁄8 teaspoon pepper
- 2 tablespoons cornmeal
- mushroom, sliced or chopped (optional)
- onion, chopped (optional)
- additional olive oil or vegetable oil
- 1⁄2 teaspoon garlic salt
- 1 1⁄2 cups pizza sauce, warmed
- In large bowl, dissolve yeast in water& milk.
- Add oil, salt, sugar and 2 cups of flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface& knead until smooth& elastic- approx.
- 6-8 minutes.
- Place in greased bowl, turning once to grease the top.
- Cover& let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a skillet, cook sausage until no longer pink; drain.
- Add spinach, cheeses, parsley& pepper; mix well.
- (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
- On floured surface, roll each piece into 8" circle.
- Top each w/ 2/3 c.
- Fold dough over filling; pinch to seal.
- Place on greased baking sheets that have been sprinkled with cornmeal.
- Brush tops lightly with oil; sprinkle with garlic salt.
- Bake at 400 for 20-25 minutes or until golden brown.
- Serve with pizza sauce.
Very Good! I wasn`t sure how my family would like the spinach, but I didn`t get one complaint. I did add a slice of mozerella cheese in each calzone. Will definately make them again. Thanks for sharing this recipe
These were so delicious! The dough turned out perfect! I'm rating it based on slightly different fillings as I think that really anything would taste good inside the calzones. I used 1 cup of mozerella instead of the 1/2 cup parmesan cheese. I still thought that it needed more cheese. I will add a lot more next time. I also used a tablespoon of Papa John's Pizza Sauce Recipe #108447 inside when I put in the filling. I'm glad that I did. I felt that it needed the moisture. I used 1/2 lb of venison sausage (hunted by my husband) and the other 1/2 pound was pepperoni. Also, I brushed the tops with egg yolk to give it a nice glazed crust and cut a 1" slit in the top of each to allow steam to escape. My husband gave it 4 stars and said that it would be 5 stars if they had more cheese. He almost ate 2 of them... and they are big! Thanks so much for the recipe. They were delicious!