Calzones - Two Ways

Melissa's Notes: Okay, this has to be one of my all-time favorite things to eat. I love everything about this meal, and it really is something you can make from start to finish in about 30 minutes. You can adjust the filling for your family, but I love these recipes just as they are. These recipes make a TON, so I always half the recipe, and it's enough for my family of four, plus yummy lunch leftovers the next day for me! Use your own pizza dough recipe or buy a trader joe's pizza dough or pillsbury refrigerated pizza dough (one package of the store-bought kind is enough for two good sized calzones). I usually just make one of these fillings at a time, but it might be fun to make both fillings if you're having friends over for dinner.

recipes courtesy of Rachael Ray 30 Minute Meals 2

Spinach Artichoke Calzone

makes 4 calzones

2 c. low-moisture part-skim ricotta cheese
1/4 tsp. freshly grated nutmeg, or a few pinches ground
black pepper
1/2 c. grated Parmesan cheese
1 package (10-oz.) frozen chopped spinach, defrosted, and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, finely chopped
2 tubes, prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet and bake 12-15 minutes or until golden brown (I find brushing the top with olive oil helps with this). Serve with warm marinara sauce, for dipping.

Sausage Calzones

makes 4 calzones

1 1/3 lb. Italian sweet sausage
a drizzle of EVOO
2 c. ricotta cheese
a handful fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmesan cheese
1/4 tsp. nutmeg, freshly grated or a couple pinches ground
a few grinds freshly ground black pepper
2 Tbsp. chopped pimiento
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Brown sausage in a skillet in a drizzle of olive oil. Transfer crumbles to a paper towel-lined plate to drain.

Combine sausage with ricotta cheese, parsley, garlic, grated Parmesan, nutmeg, pepper, and pimiento. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet, and bake 12-15 min. or until golden brown. Serve with warm marinara sauce, for dipping.