Spinach and Sausage Calzones

Name: Spinach and Sausage Calzones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 1/3 cups all-purpose flour1 garlic cloves, minced; 1 teaspoon dried basil or 1 teaspoon italian seasoning; 1/2 teaspoon sea salt; 1/2 cup all-vegetable shortening, well-chilled (I prefer Crisco); 3 -6 tablespoons ice cold water; 1 tablespoon vegetable oil (I prefer Crisco) or 1 tablespoon canola oil (I prefer Crisco); 4 ounces ground Italian sausages; 1 cup Baby Spinach, lightly packed; 1/4 cup mozzarella cheese, grated; 1/4 cup parmesan cheese, grated; 1/4 cup prepared tomato sauce

Submitted by Chef mariajane

"If you love a classic sausage pizza, this is the personal calzone for you. Mozzarella, parmesan, tomato sauce, and lots of zesty Italian sausage - all in a pocket you can enjoy at lunch, dinner or snacktime!!"

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Ready In:: 45mins
Ingredients:: 11
Serves:: 8

ingredients

CRUST
1 ¹⁄₃ cups all-purpose flour1 garlic cloves, minced
1 teaspoon dried basil or 1 teaspoon italian seasoning
¹⁄₂ teaspoon sea salt
¹⁄₂ cup all-vegetable shortening, well-chilled (I prefer Crisco)
3 -6 tablespoons ice cold water
FILLING
1 tablespoon vegetable oil (I prefer Crisco) or 1 tablespoon canola oil (I prefer Crisco)
4 ounces ground Italian sausages
1 cup Baby Spinach, lightly packed
¹⁄₄ cup mozzarella cheese, grated
¹⁄₄ cup parmesan cheese, grated
¹⁄₄ cup prepared tomato sauce

directions

CRUST: Blend flour, garlic, herbs and salt in medium bowl.
Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended ice water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl, to the top distributing the moisture evenly into the flour. Press chunks down to the bottom of bowl with fork. Add more water by the tablespoons until the dough is moist enough to hold together when pressed together. Shape dough into ball. Flatten ball into 1/2-inch thick round. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
Preheat oven to 400°F Grease or line a baking sheet with parchment paper.
Heat oil over medium-high heat in a large skillet . Add the sausage and cook until crumbled and golden, about 5 minutes. Add the spinach, and cook until wilted. Let cool about 10 minutes. Add the cheeses. Reserve.
Roll out dough on a lightly flour surface to 1/4-inch thickness. Cut out 4-inch circles. You should get 8 circles. You may have to gather up leftover dough and re-roll. Place 1 teaspoons tomato sauce on one side of the circle. Top with 1 tablespoons cooled sausage mixture. Brush edges with beaten egg and crimp and seal around edges wirh a fork.
Place on prepared baking sheet. Brush tops with beaten egg and bake in preheated oven for 25 minutes.
TIPS; Filling can be made a day ahead of time and refrigerated until ready to use.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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