Sausage Calzones

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 3 to 3-1/4 cups all-purpose flour
• 1 pound bulk Italian sausage
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon pepper
• 2 tablespoons cornmeal
• 1/2 teaspoon garlic salt
• 1-1/2 cups pizza sauce, warmed

1. In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well.
4. Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal.
5. Place on greased
6. sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400u0b0 for 20-25 minutes or until golden brown. Serve with pizza sauce. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, reheat calzones on a greased
7. in a preheted 350u0b0 oven until heated through.

active dry yeast, warm water, warm milk, olive oil, salt, sugar, flour, italian sausage, spinach, ricotta cheese, parmesan cheese, parsley, pepper, cornmeal, garlic salt, pizza sauce

Taken from www.tasteofhome.com/recipes/sausage-calzones/ (may not work)