Tuesday, March 3, 2009


2 tablespoons extra-virgin olive oil (EVOO)
¾ pound bulk Italian sweet sausage, casing removed
¾ pound bulk Italian hot sausage, casing removed
1 large clove garlic, chopped
3 cups whole milk ricotta cheese
½ cup grated Italian cheese blend or shredded mozzarella
2 tablespoons grated Parmigiano Reggiano or Romano
3 sprigs thyme, stemmed and leaves chopped
Zest of 1 lemon
Salt and pepper
Pinch of freshly grated nutmeg
1 ball of pizza dough from your favorite pizzeria
2 tablespoons all-purpose flour or cornmeal

Preheat oven to 400°F.

Preheat a medium-size skillet with 2 turns of the pan of EVOO, about 2 tablespoons. Once the skillet is hot, add the sausage and break it up with the back of a wooden spoon into small pieces. Cook until brown, about 4-5 minutes. Remove from the skillet with a slotted spoon to drain on a paper towel-lined plate and reserve.

In a medium-size mixing bowl, combine the garlic, the cheeses, thyme and lemon zest, and season with a little salt and pepper. Add the reserved sausage to the bowl and a pinch of freshly grated nutmeg. Mix thoroughly to combine.

Prepare the pizza dough (a cool, room temperature dough is easier to work with) Dust your hands and lightly coat the dough and your work surface with flour or cornmeal. Cut the dough into 4 equal pieces. With a rolling pin, roll out each one into an 8-inch circle. Working on just half of the surface of each circle, divide the filling between 4 pizza dough circles Fold the other half of the dough over the top of filling and pinch the edges firmly to seal.

Transfer the calzones to a parchment-lined cookie sheet. Bake the calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm Five-Minute Spicy Marinara alongside

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