SAUSAGE CALZONES

SAUSAGE CALZONES

•1 package (1/4 ounce) active dry yeast
•1/2 cup warm water (110° to 115°)
•3/4 cup warm milk (110° to 115°)
•2 tablespoons plus 2 teaspoons olive oil, divided
•1-1/2 teaspoons salt
•1 teaspoon sugar
•3 to 3-1/4 cups all-purpose flour
•1 pound bulk Italian sausage
•1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
•1 carton (15 ounces) ricotta cheese
•1/2 cup grated Parmesan cheese
•1 tablespoon minced fresh parsley
•1/8 teaspoon pepper
•2 tablespoons cornmeal
•1/2 teaspoon garlic salt
•1-1/2 cups pizza sauce, warmed
Directions
•In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
•Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
•Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well.
•Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal.
•Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Yield: 6 servings.