1 Pizza Dough, click here for recipe
1 Cup Steamed Spinach Leaves
2 Links Cooked Italian Sausage
1/2 Cup Cooked Mushrooms
1 15 Oz Container Ricotta Cheese
1 Cup Shredded Italian Mix Cheese
1 Log of Fresh Mozzarella
1 Tsp An Evening in Tuscany
1/4 Cup Corn Meal
Preheat oven to 500º.
This meal is fabulous for a quick and delicious weeknight dinner.
Prepare a sheet pan by sprinkling on 2 tbsp corm meal. This ensures the calzone will not stick while baking.
Place your ricotta cheese into a bowl and add 1 tsp of An Evening in Tuscany and the egg. Mix together and set aside.
Roll our your dough into a circle about 12” in diameter. The first layer will be the ricotta cheese mixture, on the half facing you. Then add your other toppings, finishing with the shredded cheese and fresh mozzarella cheese.
Fold the dough over the toppings. Press the seam together and then roll/fold the dough starting at one end and pinching it as you finish. Place carefully onto the prepared cookie sheet.
Cut slits into the top to allow steam to escape and bake for about 20 minutes.
Let the calzone rest for 5 minutes before cutting. This recipe will make 2 calzones, 1/2 per person. Or you can choose to make them smaller so each can have a whole.
While the calzone is baking, heat up the marinara sauce and serve in a cup on the side.