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Spinach & Sausage Calzones

We stuffed these small calzones with some sausage and spinach, but this could be a fun "build-your-own" dinner with the family. Other great fillings: cooked squash, broccoli, bell peppers, sun-dried tomatoes, ricotta, or really anything you like.

 2 pizza dough balls, thawed
 1/2 lb sausage or ground meat (kielbasa, ground beef, ground pork)
 2 cups grated cheese (Gruyere, Flat Rock or Mozzarella are all great options)
 1 large bunch spinach, washed (or other blanched greens, like kale, chard, etc.)
 1.5 - 2 cups tomato sauce
 Sunflower or olive oil

First allow the dough balls to to thaw in fridge. They thaw fast so it won't take more than an hour. Cut each ball in half, so you have four balls in total, and punch down. Roll into little balls in your hands and drizzle some oil on top. Allow to rise again in small bowls covered with plastic wrap about 30 min on counter top.


While the dough is rising, get your fillings ready. Brown the sausage or other meat in a skillet and set aside. Sauté the spinach. Grate the cheese.


Next, turn the oven to 425. Roll out the pizza dough balls into four small circles, and place on lightly oiled sheet pans, two per pan. Allow to rise again while the oven pre-heats, maybe 15 minutes or so until nice and puffy.


On half of each dough circle, begin to stack your fillings, making sure that you keep a 1" border from the edge. First tomato sauce, then spinach, then sausage, then cheese. Fold the opposite half on top of just the toppings. Paint a small amount of water on the 1" border, and then curl it over top to seal the calzone shut. Press down with a fork, like crimping a pie crust.


Place in the hot oven for 10 minutes. When the timer goes off, paint them with a little olive oil, rotate the sheet pans, and bake for 10-12 more minutes, checking towards the end to make sure they're not getting over-browned. Serve with extra tomato sauce for dipping.