Sausage and Ricotta Calzones

1 1/3 pounds Italian sausage, casings removed
drizzle olive oil
2 cups ricotta cheese
1 handful grated Parmesan cheese
1/4 teaspoon nutmeg
fresh black pepper
2 tablespoons chopped pimento
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
garlic oil
2 cups marinara or pizza sauce
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)

Preheat oven to 425ºF.

Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain. Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area.

Fold dough over and pinch edges to seal. The result is a rectangular turnover. For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.

Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Source: http://www.thatsmyhome.com/venettos/pizza/sausage-calzones.htm