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Italian Sausage and Sundried Tomato Calzone
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Serves 4
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Ingredients:
1 1/2 lb fresh hot Italian sausage, bulk
1 tablespoon olive oil
2 cups ricotta cheese
2 cloves garlic, minced
2 teaspoon fresh ground black pepper
1 cup chopped fresh basil
1/4 cup grated parmesan cheese
1 cup chopped sundried tomatoes
2 cups shredded provolone cheese
1 tube prepared pizza dough
egg wash, 1 egg and 1 tablespoon water, whisked
Directions:
This recipe makes two calzones. Brown sausage in olive oil in skillet until cooked through. Drain on paper towel lined plate. Combine sausage with ricotta, garlic, parmesan, basil, pepper and tomatoes. Chill until ready to use.
Unroll pizza dough from tube and cut in half top to bottom. Press each out to form more of a circle. Sprinkle 1 cup provolone on half of each, then top cheese with sausage mixture. Brush water on outside rim of each, fold other side of dough over filling and press together well.
Place each on cookie sheet sprinkled with some cornmeal or flour. Brush each with egg wast and bake at 425 degrees F for 8 - 10 minutes, or until a deep golden color.
Remove and let cool 5 minutes, then enjoy! Great with your favorite spicy marinara sauce on the side for dipping.
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This recipe makes two calzones. Brown sausage in olive oil in skillet until cooked through. Drain on paper towel lined plate. Combine sausage with ricotta, garlic, parmesan, basil, pepper and tomatoes. Chill until ready to use.
Unroll pizza dough from tube and cut in half top to bottom. Press each out to form more of a circle. Sprinkle 1 cup provolone on half of each, then top cheese with sausage mixture. Brush water on outside rim of each, fold other side of dough over filling and press together well.
Place each on cookie sheet sprinkled with some cornmeal or flour. Brush each with egg wast and bake at 425 degrees F for 8 - 10 minutes, or until a deep golden color.
Remove and let cool 5 minutes, then enjoy! Great with your favorite spicy marinara sauce on the side for dipping.
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