Ingredients
2 loaves frozen French bread dough
1 package (10 oz.) frozen chopped spinach
1 pound hot pork sausage or hot Italian sausage
1 egg, beaten
12 oz. grated mozzarella
½ cup grated Parmesan
1 cup ricotta cheese
½ cup onion, chopped
4 garlic cloves, chopped
Italian spices - basil, oregano, rosemary, red pepper flakes, and salt & pepper to taste
Olive oil
Garlic powder
Spaghetti sauce
ranch dressing (optional)
Preparation
Thaw the dough. Thaw spinach and drain well, squeezing any excess moisture from spinach.
In a large saucepan, pour approximately 2 T. olive oil and saute’ onions and garlic for about 1 minute. Add sausage, cook until browned and drain off fat. Let cool for a few minutes before adding to the mixture below:
In a large bowl, mix the beaten egg, spinach, sausage and cheeses. Add spices to taste (I use a lot of pepper, garlic powder and basil).
Working with one loaf at a time, roll the dough into a 9 x 13 inch rectangle. Sprinkle with garlic powder. Spread half the spinach/cheese mixture over the dough and roll up, jelly-roll style and pinch ends to keep mixture inside. If some “leaks out” it’s ok - it actually looks kind of pretty after it’s cooked. Repeat with the 2nd loaf. Brush the outside of the loaves with olive oil and sprinkle with garlic powder and a little bit of oregano and parmesan cheese. Cut a small slice or two in the top of the calzone to allow steam to escape while cooking.
Bake in a 9x13" pan or large lasagna pan for 20 - 30 minutes at 375 degrees until browned. The calzone will expand considerably as it cooks!
Allow to cool for about 5 or 10 minutes prior to slicing. Serve with a side of spaghetti sauce or ranch dressing for dipping and lots of napkins!
