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Sausage Calzones Recipe

Sausage Calzones Recipe photo by Taste of Home

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My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia

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Sausage Calzones Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 6 Servings

35 20 55

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons plus 2 teaspoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
3 to 3-1/4 cups all-purpose flour
1 pound bulk Johnsonville® Ground Sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
2 tablespoons cornmeal
1/2 teaspoon garlic salt
1-1/2 cups pizza sauce, warmed

Directions

In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well.
Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal.
Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Yield: 6 servings.

Nutritional Analysis: 1 calzone equals 616 calories, 28 g fat (11 g saturated fat), 68 mg cholesterol, 1,619 mg sodium, 63 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Sausage Calzones in Taste of Home August/September 1998, 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 Feb. 08, 2012 by Ldcichos

I have been making these for my family since the issue with the recipe showed up at my door back in 1998. We customize each calzone to the taste of each person.(some like pepperoni and mushrooms added to theirs, while another doesn't even want the sausage). I add a 1/2 cup of mozarella cheese to the filling and use only fresh spinach. These are always on the requested list in our family!

Reviewed on Nov. 19, 2011 by jmkasprak

These looked awesome coming out of the oven, but were quite disappointing when it came to flavor for both the dough and filling. I used freshly grated parmesan, and even added a half cup of an Italian cheese blend.