Calzone With Sausage, Greens And Ricotta

• 1 cup ricotta cheese
• 3/4 pound Italian sausage (bulk or removed from casing)
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 6 cups young, tender greens, such as beet greens, Swiss chard, escarole or radicchio, cut into 1-inch-wide strips
• large pinch of red chile flakes
• 1 tablespoon balsamic vinegar
• 1/2 cup grated Parmigiano-Reggiano cheese
• kosher salt
• 2 teaspoons active dry yeast
• 1 cup warm (110 degrees F) water
• 3 cups unbleached bread flour
• 3/4 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil, plus more for the bowl

1. In a large bowl, combine the yeast, 1/2 cup of the warm water, and 1/2 cup of the flour and stir to mix.
2. Let the mixture sit at room temperature until bubbles are visible, about 30 minutes.
3. Add the remaining 21/2 cups flour, the remaining 1/2 cup warm water, the salt, and the oil and, using a wooden spoon, stir until the dough comes together in a rough mass.
4. Lightly flour a work surface and turn the dough out onto it.
5. Knead the dough until smooth, elastic, and a bit tacky to the touch, 7 to 8 minutes.
6. Shape the dough into a ball.
7. Oil a large bowl, place the dough in the bowl, and turn the dough to coat it on all sides with oil.
8. Cover the bowl with plastic wrap and let the dough rise in a warm place (75F) until doubled in volume, 1 to 1 1/2 hours.
9. (Alternatively, let the dough rise in the refrigerator overnight.
10. The next day, bring the dough to room temperature before continuing.)

ricotta cheese, italian sausage, extravirgin olive oil, garlic, swiss chard, red chile, balsamic vinegar, cheese, kosher salt, active dry yeast, warm, unbleached bread, kosher salt, extravirgin olive oil

Taken from www.foodrepublic.com/recipes/calzone-with-sausage-greens-and-ricotta/ (may not work)