Sausage, Spinach, and Ricotta Calzone

Recipe View Preheat oven to 375°F (190°C). Lightly grease a baking sheet.

Recipe View In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt. Add warm water and olive oil; mix until well combined, about 1 minute. Gradually add remaining flour until a soft, slightly sticky dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.

Recipe View While the dough rests, prepare the filling: Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through, 5-7 minutes. Drain excess grease and transfer sausage to a paper towel-lined plate.

Recipe View Add spinach and 1/4 cup water to the skillet. Sauté over medium heat until spinach is wilted, about 1-2 minutes. Drain any excess liquid. Return sausage to the skillet with spinach; set aside.

Recipe View In a mixing bowl, combine ricotta, mozzarella, and egg. Stir in Italian seasoning, crushed red pepper flakes, and garlic salt; set aside.

Recipe View Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough into an 8-inch circle. Spread about 1/3 cup of ricotta mixture over one half of the dough, leaving a 1/2-inch border. Top with a heaping 1/3 cup of sausage-spinach mixture. Fold the other half of the dough over the filling to form a half-moon shape. Pinch the edges to seal, then crimp with a fork to ensure a tight seal. Transfer the calzone to the prepared baking sheet. Cut 3-4 vents in the top of each calzone.

Recipe View Repeat with remaining dough and filling.

Recipe View Bake in preheated oven until golden brown, about 15-20 minutes. Transfer calzones to a wire rack to cool slightly before serving. Serve warm with pizza sauce for dipping.