Sausage calzones My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these calzones. From Janine Colasurdo of Chesapeake Virginia.

Ingredients

1 package (1/4 ounce) active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

2 tablespoons plus 2 teaspoons olive oil,

divided

1-1/2 teaspoons salt

1 teaspoon sugar

3 to 3-1/4 cups all-purpose flour

1 pound bulk Italian sausage

1 package (10 ounces) frozen chopped

spinach, thawed and squeezed dry

1 carton (15 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

1 tablespoon minced fresh parsley

1/8 teaspoon pepper

2 tablespoons cornmeal

1/2 teaspoon garlic salt

1-1/2 cups pizza sauce, warmed

Method 

In a large mixing bowl, dissolve yeast in water. 

Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. 

Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. 

Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal.

Place on greased baking sheets sprinkled with cornmeal. 

Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Yield: 6 servings.