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Sausage & Spinach Calzones

 Sausage & Spinach Calzones
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
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3 cups fresh baby spinach
  • 1/2 cup part-skim ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, cook sausage over medium heat until no longer
  • pink. Meanwhile, unroll pizza crust; pat into a 15-in. x 11-in.
  • rectangle. Cut into four rectangles. Sprinkle mozzarella cheese over
  • half of each rectangle to within 1 in. of edges.
  • Drain sausage. Add spinach; cook and stir over medium heat until
  • spinach is wilted. Remove from the heat. Stir in the ricotta cheese,
  • salt and pepper; spread over mozzarella cheese. Fold dough over
  • filling; press edges with a fork to seal.
  • Transfer to a greased baking sheet. Bake at 400° for 10-15
  • minutes or until lightly browned. Yield: 4 servings.
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.

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Sausage & Spinach Calzones (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.