I decided on using the spicy/hot Italian chicken sausage from Sprouts. I like a little kick, but if that's not your thing, sweet Italian sausage would work too. Of course, you can go with turkey, pork, or whatever meat you like. You can also use your cheese of choice. I went with a white extra sharp cheddar. Again, I like things that have a little extra bite or whatever. For time's sake, I rounded up a recipe for no-yeast WW pizza crust from Kristin in Her Kitchen. I also saved some time by using frozen chopped spinach.
Pumpkin, Sausage & Spinach Calzones
Ingredients for the crust:
1 1/2 cups WW flour
1/2 cup AP flour
1 tsp garlic salt
2 tsp baking powder
3/4 cup water
1/4 cup EVOO
Ingredients for the filling:
EVOO
8 oz Italian sausage
2 cups frozen chopped spinach
Salt & pepper
4 heaping TBSP pureed pumpkin
3-4 oz cheese, shredded
Directions:
- Preheat the oven to 450*F and grab a non-stick cookie sheet.
- In a large bowl, combine the dry ingredients for the crust; whisk together. Add the water and EVOO. Mix well. Set aside.
- In a saute pan, add some EVOO and heat it up on high. Add the sausage. Cook thoroughly. Remove the sausage from the pan. Turn the heat down to low.
- Add a tad bit more EVOO to the pan (may not be necessary if you're using a sausage with more fat). Add the spinach, salt & pepper. Saute for a couple minutes, or until the spinach is warmed up. Remove from heat.
- Divide your dough for the crust into 4 equal parts. Roll out into like 7-8" circles. Place 1 heaping TBSP of pumpkin and spread it around (leave about 1/4" around the edges). Divide up the spinach, sausage, and cheese between the circles. Fold each circle over. Use a fork and go around the edges to seal them.
- Place the calzones on your cookie sheet. You can spread a little EVOO on top. Bake for about 15 minutes, or until slightly golden.
Enjoy!
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