Once A Month Cooking...Calzone

Ingredients:

• 1 1/3 pounds raw Italian sweet sausage, casing removed or ground beef
• A drizzle olive oil
• 2 cups ricotta
• A handful flat leaf parsley, chopped
• 2 cloves garlic, chopped
• A handful grated Parmigiano, plus extra, for knots
• A few grinds black pepper
• 2 (10-ounce) tubes prepared pizza dough
• 2 cups shredded mozzarella

Directions:

1. Preheat oven to 425 F.
2. Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
3. Combine sausage with ricotta, parsley, garlic and Parmigiano.  Store in Gallon Sized Freezer bag and freeze.

To Serve:

1. Thaw filling.
2. 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.
3. For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
4. Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
5.  

Serve with carrots and cucumber sticks and ranch.