Sausage, Spinach and Ricotta Calzone Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 3, 2011
This recipe is great! I did change things up, just a tad. When I sauted the spinach, I added a couple tablespoons of minced garlic. Instead of sausage, I used pepperoni. Since the pepperoni was already cooked, I just used a Tbsp of EVOO to the pan, spinach w/garlic and then added the water. I then drained the liquid and added the pepperoni. Also, once I made the slits on the top, I lightly buttered the top and sprinkled some parm cheese. Even my picky, pizaa loving husband enjoyed this.
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Reviewed: Nov. 11, 2010
Excellent recipe! I used refrigerator pizza dough and doubled the recipe so I had one to put in the freezer. Probably would've turned out even better had I made the dough from scratch, but it went together very quickly using a premade dough and I had dinner for 2 nights.
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Reviewed: Oct. 17, 2010
I used the food processor pizza dough recipe from American Test Kitchen's cook book. I also used 1 lb of ricotta because I wanted to use it up and only 3 links of hot Italian sausage which I browned then gave a quick whirl in my food processor with the spinach and ricotta. I keep a small container of extra virgin olive oil with a garlic clove in it for flavor that I use to brush pizza dough and calzones with before they go into the oven. I also put slashes on top of calzones to allow the moisture in riccota to vent other wise they may explode which I've had happen. I bake them on my pizza stone and serve with a home made pizza sauce from another site. This was a huge hit.
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Displaying results 11-13 (of 13) reviews

 
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