Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or other. Shape dough into a rectangle about 8- x 12-inches. Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400 degrees for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1-inch slices. Serves 6.
Im_My_Own_Princess
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Re: sausage recipe
my mothers calzone: Pillsbury ready made pie crust 1 egg ricotta cheese mozz. cheese spicy sausage (chopped) sweet sausage (chopped)
line bake pan with pie crust
beat egg, mix both cheeses (she uses the large container of pollyo ricotta cheese and grades mozz cheese- kinda like stuffed shells)
cook sausage
line chopped sausage in crust, layer cheese, continue layers. cover with second pie crust bake at 350 about 20 minutes
cateydee
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Re: sausage recipe
i always make this when im broke:
sautee cut up sausages, chopped onion, garlic, carrot celery, whatever you've got in the fridge
after the sausage is browned, add it with chicken stock and water to a soup pot to fill the pot 3/4 then add a can of beans, i usually have canneloni beans at hand.
let it stew for a while to get the beans to absorb the sausage-y flavor. At the end you can add some sort of pasta and greens. Usually ill add some curly kind of pasta and a bag of spinach. its a very hearty meal, pretty healthy too.
eta i add a buncha romano cheese to tthe top.yumo
barbtony
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Re: sausage recipe
Peasant Pasta
Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed 3 to 4 cloves garlic, chopped, optional 1/2 cup chicken or vegetable broth 1 (28-ounce) can crushed tomatoes 1/2 cup heavy cream Salt and freshly ground black pepper 1 cup frozen green peas 24 leaves fresh basil, torn or thinly sliced 1 pound penne rigate pasta, cooked to al dente Grated Italian cheese, for passing Directions Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl
