INGREDIENTS
1 store-bought small pizza dough, thawed
½ pound bulk Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 cup spinach
¼ pound ricotta
½ cup sundried tomatoes in oil, drained and chopped
½ cup mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped
¼ lb prosciutto, sliced and chopped
1/3 cup olive oil
½ cup grated parmesan cheese
DIRECTIONS
Preheat oven to 425 degrees.
Sauté sausage in olive oil until brown. Add onions and garlic. Sauté until onion is tender. Add spinach to mixture and cook until spinach is wilted. Remove from heat.
Stir in ricotta, sundried tomatoes, mozzarella, parsley and prosciutto. Mix well and season with salt and pepper. Set aside.
Pat and stretch dough to ¼ inch thickness and 10 inches in diameter. Divide the filling among dough. Fold each round in half, pinching the edges to seal. Brush with olive oil.
Slide the calzone onto a pizza stone or prepared pan. Bake at 425 to 450 degrees for 6 to 10 minutes. Top with parmesan cheese.
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