Ricotta Calzones With Sausage Recipe

Directions:

1. For the DOUGH: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl, and with mixer running on medium-low speed with the dough hook, add the olive oil, the gradually add the water. Continue to mix until the mixture comes together and a soft, elastic dough is formed - about 10 minutes. Lightly spray a large bowl with cooking spray. Place the dough in the bowl and cover. Let rise in a warm spot until doubled - 1 1/2 to 2 hours.
2. For the FILLING: In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, and black pepper. Cover and refrigerate until needed.
3. Remove the casings from the sausage. Cook the sausage in a skillet, breaking it up into 1/2-inch pieces, until it is cooked through. Stir in garlic and red pepper flakes until fragrant, about 10 seconds and remove from heat. Set aside to cool.
4. To assemble and BAKE: Adjust an oven rack to the lowest position and set a pizza stone on the rack. Heat the oven to 500 degrees for AT LEAST 30 minutes. Divide the dough in half, and then divide each half into thirds, giving you 6 pieces of dough. Gently shape each piece into a ball and set on a piece of parchment paper that has been sprayed with nonstick spray. Cover with plastic wrap and let rest for at least 15 minutes, but no more than 30 minutes.
5. Cut 8 9-inch squares of parchment paper. Roll each piece of dough into a 9-inch circle, set it on a piece of parchment, stacking to form 2 stacks of 3 dough rounds, topping each stack with an additional piece of parchment paper to cover.
6. Remove the top parchment from one stack and place the rounds with parchment beneath on the work surface. If the rounds have shrunk, gently roll them out again to 9-inch circles. Form the calzones by putting 1/2 cup of the filling on half of the circle, and top with 1/6 of the sausage. Fold the top half of the dough over, leaving a 1/2 inch border uncovered. Lightly press the dough to seal it. Beginning at one end, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your finger. Repeat until the calzone is sealed.
7. With a very sharp paring knife or razor blade, cut 5 slits, about 1 1/2 inches long diagonally across the top of each calzone. Make sure not to cut completely through the calzone, but to just cut through the top layer.
8. Brush the top of each calzone with olive oil and sprinkle with coarse salt. Trim the excess parchment paper and slide the calzone and parchment paper onto a pizza peel, then slide them onto the hot pizza stone. Bake until golden brown - about 11 minutes. Remove to a wire rack to cool for 5 minutes before serving. While the first batch is baking, prepare the second batch.