Shelly's Recipe

MINI ITALIAN SAUSAGE CALZONES WITH MARINARA SAUCE

Category: Sandwiches

1/2 lb Italian sausage, casings removed
1 medium onion, minced
1/2 lb mushrooms, minced
3 tbsp Madeira or medium dry sherry
1/4 cup parsley, minced
1/4 cup sun-dried tomatoes, softened and minced
1/4 cup ricotta cheese
1/3 cup jack cheese, grated
1/4 grated parmesan cheese
1 pkt potsticker wrappers
Olive oil, for brushing
Marinara sauce, for dipping

Preheat oven to 375. Cook sausage in skill until no longer pink. Remove meat and pour off all but 1 tbsp fat. Add onions and mushrooms to skillet and cook until almost all of mushrooms liquid has evaporated.

Place all ingredients except wrappers and olive oil in food processor and pulse to combine ingredients. Taste and adjust seasonings.

Place a generous tsp of mixture in center of each wrapper. Fold in half, slightly dampen outer edges with cold water and press edges together to seal, using tines of a fork. Place on oiled cookie sheet and brush tops with olive oil. Bake until crisp, about 15-20 minutes. Use marinara sauce for dipping.

NOTE: May be assembled up to a day in advance and refrigerate unbaked or flash freeze up to 3 months. Do not thaw before baking; just add 5-10 minutes baking time.