Sausage and Spinach quick Calzones | Pictures | Food Newsie

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Sausage and Spinach quick Calzones

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Sausage and Spinach quick Calzones

Calzones are great and greater still when they take just minutes to put together. This recipe review suggests alterations you could consider making to Taste of Home’s Five Ingredient recipe which was our base. We picked Hot Italian Sausage links and removed the case to heat up the meat loose. That with the baby spinach leaves, wilted near the end of cooking the sausage were thrown in a processor to buzz everything down still further by a little pulsing.

We had a ball of Mozzarella instead of shredded and ripping it by hand was a huge time-suck but the melt might have been worth it. The biggest mistake we made was rolling out a Pillsbury pizza crust rectangle WAY ahead of time – it dries out just enough to resist sticking to itself and sealing without some added water. It’s also incredibly buttery for a pizza crust so next time, we’ll make sure the sausage and ricotta are really well drained.

Sausage and Spinach quick Calzones

1/2 Pound Loose Italian Sausage
Pizza Crust about 15 by 11-inches
6oz Bag Baby Spinach
3/4 Cup Shredded Mozzarella
1/2 Part-Skim Ricotta
Salt, Pepper season as you wish

A fattier sausage will add exponentially more flavor. Pre-cook the sausage and wilt the Spinach over it so there are two things to remember: Use a very large pan or skillet for the sausage to provide space to wilt and before you add the spinach, drain the melted fat.

Add the cheeses once the sausage and spinach are off the heat and for easier filling, process the whole lot with pulses in a food processor. Open the pizza crust last and roll out one rectangle; cut it equally into four parts and put the filling 1-inch inside the edges of one half of each smaller rectangle. We wound up with about 2-Cups of filling, so each Calzone got 1/2 Cup.

If you’ve got a buttery crust like we did, grease a baking sheet sparingly. 400-degrees until lightly browned and you’re set in about 12 to 15 minutes. They’re even better the next day but watch out for soggy bottoms – so let later portions cool upside down.

Want a side of Baked Mushrooms? Mix a one-pound pack of drained, sliced mushroom with 2 Tablespoons of oil. Get them sloppy with Salt, Garlic and a quarter-Cup of Flavored Bread Crumbs. Lay them on a baking sheet and 15 to 20 minutes later at 420-degrees, you’ll get crispy, yummy little mushroom morsels that reheat like a charm! You can get these started while preparing the Calzones.

“Vegetables,” you ask. Wrong blog! :)

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