Sbarro Sausage Calzone

Sbarro Copycat Recipe

1 ball of  pizza dough
5 ounces pizza cheese
1 pound  sausage
5 ounces pepperoni
1 onion, chopped
3 cloves of garlic
1 tablespoon basil (or 1 teaspoon dry)
1 teaspoon oregano
11/2 cup frozen spinach
1 jar pizza sauce
1 tseaspoob onion powder
1 teaspoon oregano
1/2 teaspoon salt
1 tablespoon olive oil
2 garlic cloves

Start by cooking the sausage. When your sausage is nearly cooked, add in the pepperoni and cook it up for a minute or two more until all the meat is cooked through. Drain off the fat.A dd in the garlic, basil, oregano, and onion and let it all heat up for a good two to three minutes. Finally, add in your frozen spinach and let it cook up and get hot. Remove the mixture from heat.

Grab your dough ball, rip a good sized piece off and roll it out about 1/4? thick. Grab your filling and spoon in a few decent sized spoonfuls. Be sure to leave enough room to fold it over and seal up your edges.

Fold the dough over your topping and seal the edges up. I rolled my edges into the top to seal it up. Be sure to cut a few slits in the top of calzone so that steam can release as it cooks in the oven. And this is optional, but I also brushed some egg white on the tops of these beauties to help them get a nice golden brown color in the oven. Bake them in a preheated oven set to 425 for 15-20 minutes or until the top is a nice golden brown.

For the sauce: Add to your saucepan the pizza sauce, onion powder, oregano, salt, olive oil, garlic and basil. Stir it all together and let it heat up.

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