Sausage, Ricotta, and Green Pepper Calzone

Now that we’ve hit peak pasta perfection, let’s move along. You and your partner, spouse, roommate, or cat can only survive on noods for so long, so the secret of this meal is doubling the sausage. No, not just for snacking.

It’s time to break out the pizza. But we’re not slinging standard pies here or dialing for delivery. We’re going full steam ahead to calzone country. Storebought dough (or from-scratch, if the mood should strike you) is as versatile as it gets. You can roll it out paper-thin for Neapolitan flatbread or fold it for an enclosed, dippable version using whatever ingredients you have on hand (like sausage). Also, garlic knots, cinnamon rolls, cinnamon-sugar dessert pizza, pot pies, and breakfast pockets are just a few of the other ways you can play with your dough. For our purpose, we’re repurposing the meat from our first meal, throwing in a few grassy peppers, adding a dollop of fluffy ricotta, and calling it a day. Or a lunch. *see recipe following page