serves: Makes 18 small calzones
3 tablespoons extra-virgin olive oil, plus more for brushing
4 garlic cloves, crushed and peeled
12 ounces sweet Italian sausage without fennel seeds, removed from casing
1 bunch spinach or escarole, washed, dried, and chopped, (about 12 ounces)
1 pound fresh ricotta , drained
1 batch pizza dough , (see recipe for pizza dough)
Preheat oven to 400 degrees F. Line two baking sheets with parchment.
Heat the olive oil in a large skillet. When the oil is hot, add the garlic and the sausage. Cook over medium heat, breaking up the sausage with a wooden spoon, until browned, about 4 minutes. Toss in the chopped spinach or escarole, and cook, stirring, until tender and wilted, about 7 minutes. Remove from heat, and scrape into a bowl to cool. When the sausage mixture is cooled, stir in the ricotta.
Roll out the dough on a floured work surface to a rectangle about ¼ inch thick. Using a 4 ½ inch round, cut our as many circles as you can, rerolling the dough to get more circle. You should have about eighteen.
Fill each circle with about 2 tablespoons of the filling. Brush the edges of the dough with water, then fold over and crimp edges together with a fork. Poke holes in the top of each calzone. Place on the baking sheets, and brush the tops of the calzones in the oven, rotating the pans front to back halfway through baking, until calzones are golden brown, about 25 minutes.