1/4 oz. active dry yeast
1/2 c. warm water (110 - 115 degrees)
3/4 c. warm milk (110 - 115 degrees)
2 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp. sugar
3 - 3 1/4 c. all-purpose flour
1 lb. Italian sausage
10 oz. frozen spinach, thawed and squeezed dry
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1 Tbsp. minced fresh parsley
1/8 tsp. pepper
2 Tbsp. corn meal
1/2 tsp. garlic salt
1 1/2 c. pizza sauce, warm
In a large mixing bowl, dissolve yeast in warm water. Add the milk, oil, salt, sugar and 2 cups flour; beat until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
Cook sausage over medium heat until no longer pink; drain. Stir in the spinach, cheeses, parsley and pepper; set aside. After dough has risen, punch it down and turn it out onto a lightly floured surface. Divide into six portions. Roll each piece into an 8 inch circle and top them with 2/3 c. filling. Fold dough over the filling and pinch the edges to seal.
Sprinkle greased baking sheet with cornmeal. Place calzones on prepared pans. Brush tops lightly with additional oil and sprinkle them with garlic salt. Bake at 400 degrees for 20 - 25 minutes or until golden brown.
Serve with pizza sauce as a dipping sauce. Serves 6.