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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
This recipe is:
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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
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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.
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