One of my most popular recipes are these Harry Potter-inspired pumpkin pasties (both sweet and savory). They blow most of my other recipes away in terms of popularity. And I can totally see why: hand pies, pasties, calzones… people dig rolling up yummy fillings into dough. This is especially so when they’re Harry Potter-inspired, but I digress. 😉
These sausage spinach ricotta pasties are another super easy way to make a yummy homemade pocket sandwich with one of my favorite ingredients: ricotta cheese. It’s protein-rich, smooth as silk, and so yummy in fillings. You can make these ahead of a party, freeze them right before the baking step, and you’re ready to serve up a delish sammie to last-minute drop-in guests.
Alternately snag a couple from the freezer and bake them in tiny batches for just you. I ended up using crescent rolls for this recipe, but feel free to sub in your own handmade dough or refrigerated pizza dough.
I paired these with my newly discovered homemade pizza sauce as a dip, but once I tasted them, they didn’t even need it. They weren’t dry and needed no additional flavor if you want to skip the sauce.
Oh, and the heart shape was actually fairly unintentional, but I ran with it once I saw the shape taking form. Optional Valentine theme FTW!
Here are a few more hand pies/calzones/pasties that you can make if you’ve got some dough handy:
- Rustic honeyed chicken hand pies (a Game of Thrones party recipe!)
- Bacon, date, and cheddar pasties
- Easy apple strudel
- Harry Potter-inspired pumpkin pasties (two ways!)
Want more recipes in your life?
- 1 box (9 oz) frozen chopped spinach
- 1/2 lb ground (or pre-cooked) sausage, browned and drained (I used chicken sausage)
- 1 cup ricotta cheese
- 1 cup shredded light mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 packages (16 oz) refrigerated crescent rolls (or pizza dough)
- 1 egg, slightly beaten
- Salt and black pepper to taste
- Pizza or marinara sauce (see my easy homemade recipe here!)
- Preheat oven to 375°F. Spray cookie sheet with cooking spray or use a silicone baking mat (like this one).
- Cook spinach as directed on box, let cool slightly, and press well with paper towels to remove excess water.
- Add spinach, sausage, ricotta, mozzarella, 3 Tbsp Parmesan, Italian seasoning, and 1/2 tsp salt and black pepper to a large bowl. Stir well.
- Roll out the crescent dough so it's slightly larger in size. Place a Tbsp of the mixture onto half of the crescents, and top with a second crescent. Seal the edges and use a fork to finish the edge (or roll the edges to seal, if you prefer).
- Transfer pasties to the cookie sheet, and brush the tops with egg. With a shark knife, cut slits in the top of the dough to allow steam to escape.
- Bake 15 to 20 minutes or until golden brown. Cool for a few minutes, top with a little more Parmesan, and serve warm with pizza sauce (although they taste great without it!)
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Betty Crocker