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These are perfect for quick lunches or a midnight snack. My nurse coworkers always ask me to make them when it's my turn to bring in lunch. —Kourtney Williams, Mechanicsville, Virginia
This recipe is:
Quick
Nutritional Facts 1 calzone equals 452 calories, 17 g fat (6 g saturated fat), 44 mg cholesterol, 1,220 mg sodium, 50 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Sausage & Spinach Calzones in Simple & Delicious September/October 2009, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 29, 2013 by comipo
very tasty and easy
Reviewed on Oct. 20, 2011 by firethistle
I made this recipe for a family dinner and everyone loved it. My husband usually does not care for rocotta but loved it in this. My father who is a super picky eater had seconds, then left overs the next day. I used chicken sausage instead of pork and it was yummy. I doubled the recipe.
Reviewed on Oct. 01, 2011 by dbdavid h
yes you can freeze just make sure thay arecooled, they are wonderfull for left overs.db
yes you can freeze just make sure thay are
cooled, they are wonderfull for left overs.db
Reviewed on Sep. 26, 2011 by lbailla1
Very good!!! Bake in a pan that has sides as it may leak juices.
Reviewed on Sep. 23, 2011 by tarenlindsey
Very easy! I used turkey sausage, fat free ricotta, and added some garlic powder, onion powder, and oregano and my results were outstanding!
Reviewed on Sep. 16, 2011 by Bernard1952
I haven't made this recipe. Since I live alone, can these be frozen? If so should I freeze them pre baking or after baking them? Thanks a lot.
Reviewed on Sep. 15, 2011 by califdreamin@nemont.net
These are definitely a "keeper" according to hubby...I did heat up some marinara sauce to dip the bites into. They would have been a little dry without, but then I like sauces and dippers. They will be made again, and I'm known as only making things once...thanks for the recipe...
Reviewed on Sep. 15, 2011 by Landers40
Very flavourful and a great way to get some dark greens into your kids diet!!
Reviewed on Sep. 15, 2011 by rdrakester
Were really good but may tweak a little next time. And for colojd - if you aren't going to try a recipe then why post? Nobody cares if you're try to stay gluten free - this is for reviews.
Reviewed on Sep. 14, 2011 by Durbymom
These were really good! And FYI you don't need to "stay gluten free" unless you have a disease that requires you to. It's not the same as low carb and some people are confused and misinformed about gluten!
Reviewed on Sep. 14, 2011 by jbrundage
I purchase Trader Joe's whole wheat pizza dough (or make my own), divide it into 4 pieces, and roll it into circles. On each circle, I put 1/4 of the filling on half of the circle to 1 inch of the edge, then bring the other half over to seal and bake. I also add onion, mushrooms, and 1/4 cup of parmesan cheese to the filling before putting it on the dough. They are sooooo good.
Reviewed on Sep. 14, 2011 by vithansen
Delicious! I wonder if i can freeze.
Can I freeze this recipe?
Reviewed on Sep. 14, 2011 by herbiehill
Hummm good ! I did add some fresh garlic and a small amt. fennel... Weight watchers you don't eat 3or 4 of these a day!! , won't hurt in moderation .....
Reviewed on Sep. 14, 2011 by Colojd
Trying to stay gluten free, so would avoid the refrigerated pizza dough. These refrigerated dough also tend to have a lot of the bad fats too. Note the high sodium and the amount of fats.
Reviewed on Nov. 17, 2010 by scrapo
Yummy!
Reviewed on May. 19, 2010 by 555444
These calzones were really good. I did add garlic powder to the meat. Also they looked kinda dry needed sauce so I made my own by heating up 1-10 Oz. can of Ro*Tel diced tomatoes w/habaneros, 1-8 Oz. can tomatoe sauce and 1 can 6 Oz. can tomato paste warmed on stove and sprinkled extra mozzarella cheese over the top. Added a little more heat to the dish. (I also used hot sausage). Will be making this again. Very easy dish, great for quick weekend dinners. Thanks for the recipe.
Reviewed on Apr. 12, 2010 by ktrose79
My whole family, even our 2-year-old, loves these calzones. I use a bit more mozzarella, maybe 1/4 cup per calzone, but otherwise I follow the recipe. I make them at least 2 times a month!
Reviewed on Feb. 15, 2010 by janetjordan
These were good! Pretty easy, too.
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