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Sausage Mushroom Calzone

February 5, 2019
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3 to 4 links sausage of choice, casings off and crumbled

1 tablespoon olive oil

 

Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.

 

10 ounces Cremini mushrooms, sliced

1 tablespoons olive oil

Salt

 

Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.

 

½ cup fresh ricotta cheese

1 teaspoon salt

¼ cup grated Parmigiano Reggiano

1 garlic clove, grated

 

Mix all the ingredients and keep aside.

 

1½ – 2 cups grated mozzarella cheese

1 egg, beaten

2 balls of store bought or homemade pizza dough, each divided into 4 parts

2 cups tomato sauce, homemade or store bought

 

Preheat oven to 375 degrees F.

 

Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown.  Serve with tomato sauce.

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