Sausage & Ricotta Calzone

March 25, 2009 · Posted in Cooking Recipes 

Sausage & Ricotta Calzone

  • · For a bit of spice, you can use 2 chorizo sausages.
  • · Use cumin seeds in muffins such as kumara or carrot.

Serves 4

Preparation: 20 minutes

Cooking: 35 minutes

Ingredients:

  • · 1 quantity Pizza Dough (recipe follows)
  • · 2 thick beef sausages
  • · 200g Swiss brown or button mushrooms, sliced
  • · 100g fresh ricotta, crumbled
  • · 2/3 cup shredded tasty cheese
  • · 4 green onions, thinly sliced
  • · 1/3 cup chopped flat-leaf parsley
  • · 1/3 cup tomato paste
  • · 2 teaspoons cumin seeds

Method:

  1. Preheat oven to 210°C/190°C fan forced. Line a large baking tray with baking paper. Prepare dough as recipe directs. Quarter dough and shape into balls. Cover with plastic food wrap rest in a warm place for 15 minutes.
  2. Meanwhile, heat a large frying pan over moderate heat. Cook and turn sausages for 8-10 minutes or until browned and cooked. Cool slightly. Quarter lengthwise, then slice thinly. Place in a large bowl. Cook and stir mushrooms for 3 minutes or until tender. Add to sausage with cheese, onion and parsley; mix to combine.
  3. For each calzone, roll a piece of dough on a lightly floured surface to an 18cm round. Spread with 1 tablespoon tomato paste. Spread a quarter of sausage mixture on half of round; fold other half over to enclose filling and shape a semi-circle. Using a fork, press edges to seal; brush edge with water. Place calzones on prepared tray; sprinkle tops with cumin. Bake for 15-18 minutes or until golden.

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