Spinach sausage Italian calzone




1 cup grated mozzarella cheese

16 ounces chopped spinach

8 ounces Italian sausage

4 ounces feta cheese

2 cups grated Italian 4 or 6 cheese

2 cloves crushed garlic

1/2 teaspoon oregano

1/4 ground black pepper

1/2 teaspoon salt

1 tsp Herbs de Provence

4 cups marinara sauce

One bread dough recipe


Combine all ingredients and mix well in a large bowl. Be sure not to use the marinara sauce or the bread recipe however.

Cover with plastic wrap and store in refrigerator overnight to allow flavors to combine.

The next day prepare a silicone stick free rolling surface. Roll out the door mix until it is about quarter of an inch thick. Roll until it's about 10 to 11 inches wide. Gently unstick the dome from the surface of the rolling silicone workpad.

Allow the dough to rise for about 30 minutes. During the rise time preheat the oven to 375°F.

If using a pizza stone cook be sure to heat the pizza stone along with the oven preheat.

Gently roll the dough so that you can transfer it to the cooking surface either a cookie sheet for the hot pizza stone.

Bring dough onto cooking surface so that you can put the filling into the center.

When placing the filling onto the Dough put it about 2 inches around each side fold you go into a half moon shape being sure that none of the filling blocks the edges so you can seal the edges with your fingers. You will probably have a lot of filling left over save it and freeze and use it for the next time you make a calzone.

Cook at 375° for 30 minutes take out and put on a wire rack and cool for 10 minutes.