2 12-oz packages of Papa George’s Reduced Fat Italian Pork Sausage Roll
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra for knots
¼ tablespoon nutmeg, freshly grated or a couple pinched of ground
A few grinds black pepper
2 tablespoons chopped pimento
2 tubes (10 oz) prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves copped and heated in ½ cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping
Preheat oven to 425 degrees.
Brown the sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine the sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a non-stick cookie sheet. Use ½ cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
Bake the calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
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