Sausage Calzones

Ingredients

• 32 ounce canned tomatoes chunky style crushed canned
• 1 handful flat parsley chopped
• 2 cloves garlic chopped
• 3 cloves garlic crushed
• 1  garlic infused olive oil extra-virgin chopped
• 1.3 pounds sausage raw sweet italian
• 1 teaspoon penzey's southwest seasoning dried italian
• 2 tablespoons olive oil extra-virgin (two turns around the pan)
• 4 servings drizzle olive oil 
• 1 handful parmigiano grated for knots
• 1 handful parsley leaves italian chopped
• 9 servings grinds pepper black
• 2 tablespoons pimento chopped
• 20 ounce pizza dough prepared
• 0.5 teaspoon pepper flakes red crushed
• 2 cups ricotta 
• 4 servings salt and pepper 
• 2 cups mozzarella cheese shredded
• 0.3 teaspoon a couple pinches of ground freshly grated
• 0.3 teaspoon a couple pinches of ground freshly grated

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven

Directions

1. Preheat oven to 425 F.
2. Brown sausage in a small skillet in a drizzle of olive oil.
3. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
4. Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento.
5. Roll out doughs and halve cross-wise.
6. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 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.
7. For half-moon shaped calzones, trim excess dough.
8. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
9. Bake calzones 15 minutes or until golden all over.
10. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
11. Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
12. Add olive oil to medium saucepan over moderate heat.
13. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.
14. Serve.