Italian Sausage-and-Ricotta Calzones

The Pioneer Woman posted this delicious-looking calzone on her blog earlier this week, which inspired me to make this recipe. I used ingredients that were on hand: homemade pizza dough, Italian sausage, ricotta, fresh basil from my herb garden, shredded Italian-style cheese, and sun-dried tomato pesto. It all came together in a snap and received Andy's seal of approval. We'll definitely have this again—maybe with the addition of caramelized onions. Yum!

Italian Sausage-and-Ricotta Calzone
2 links Italian sausage
1/2 cup sun-dried tomato pesto

1 Tbsp. water

1 pizza dough round
1/2 cup part-skim ricotta
1 egg
2 Tbsp. freshly grated Parmesan
Salt
Pepper
1 tsp. chopped fresh basil
Shredded Italian-style cheese blend
Olive oil

1. Bake sausage at 425° for 15 minutes or until done. Cool slightly, and cut into thin slices.
2. Combine pesto and water in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until warm; set aside.
3. Cut dough round in half, and roll out into two circles. Combine ricotta and next 5 ingredients, and spread on half of circles, leaving a border around the edge. Top with sliced sausage, and sprinkle with shredded cheese. Fold circle in half over filling, and crimp edges to seal. Brush top of dough with olive oil.
4. Bake at 425° for 15 to 20 minutes or until crust is golden and done. Serve with warm pesto.