A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley chopped
2 garlic cloves chopped
A handful grated Parmigiano plus extra,
teaspoon freshly-grated nutmeg
(or a couple pinches of ground nutmeg)
A few grinds black pepper
2 tablespoons chopped pimento
2 tubes prepared pizza dough - (10 oz ea)
2 cups shredded mozzarella
(1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups Five Minute Spicy Marinara (see recipe)
Preheat oven to 425.
Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
This recipe yields 4 calzones.
Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.