Ingredients
The following ingredients have 4 Servings
- 1 tablespoon canola oil
- 1 lb bulk mild Italian pork sausage
- 1 cup tomato pasta sauce
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cans (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
Instruction
- Heat oven to 400°F. Lightly dust cookie sheet with flour.
- In 10-inch skillet, heat oil over medium heat. Add sausage; cook, stirring frequently, until no longer pink. Transfer sausage to bowl. Add pasta sauce, ricotta cheese and 1 cup of the mozzarella cheese to bowl; mix until well combined. Set aside.
- Unroll 1 can of dough onto floured surface. Cut out 4 (6 3/4-inch) rounds. Repeat with remaining can of dough to make a total of 8 rounds. Place rounds on floured surface (you may have to do 4 at a time).
- To make each calzone, spoon 2 heaping tablespoons sausage mixture onto half of dough round. Place 1 tablespoon mozzarella cheese on top of sausage mixture. Fold dough half with no topping over topped dough; press edge of dough to seal and enclose filling. Transfer to cookie sheet.
- Using sharp knife, gently poke tip through top of each calzone to create 2 steam vents.
- Bake 20 minutes or until golden brown.
