Sausage Spinach Ricotta Calzones

1 1/2 c flour, more if needed


1 envelope Fleischmann’s Pizza Crust Yeast


1 tsp sugar


3/4 tsp salt


2/3 cup very warm water (120-130 degrees F)


1 tbsp vegetable oil


8 oz Italian sausage (I use hot)


2 cups fresh spinach leaves


1/4 c water


3/4 c ricotta cheese


1 c mozzarella cheese, shredded


2 eggs


2 tsp Italian Herb Seasoning


1 tsp crushed red pepper


1 tsp garlic salt


Pizza or Marinara sauce



Preheat oven 375. Combine 1 c flour, yeast packet, sugar, and salt in large bowl. Add very warm water and oil-mix until well blended. Gradually add remaining flour to make soft dough-should form ball and will be slightly sticky. Knead on a floured surface until smooth and elastic (4 mins). Cover and let rest while preparing the filling.


Remove sausage from casing and cook in skillet, breaking apart. Drain excess fat and remove from skillet. Add spinach and 1/4 c water to skillet-saute 2 mins until spinach is wilted-drain. Return sausage to pan.


Combine ricotta, mozzarella, and one egg. Stir in seasonings.


Divide dough into four portions. Roll one portion into an 8 in circle on floured surface. Spread 1/4 of ricotta mix and 1/4 of meat mixture on bottom half of dough, leaving outer 1/2 inch free of filling. Fold over top half of dough. Press edges to form seal. Repeat with other 4. Make slits on top of calzones. Transfer to greased cookie sheet carefully and brush with (beaten) remaining egg. Bake 15-20 mins until lightly browned. Serve with sauce