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Sausage & Spinach Calzones Recipe

Sausage & Spinach Calzones Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1/2 pound bulk 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

Directions

  • 1. Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink. Meanwhile, unroll pizza crust; pat into a 15x11-in. rectangle. Cut into four rectangles. Sprinkle mozzarella cheese over half of each rectangle to within 1 in. of edges.
  • 2. Drain sausage. Add spinach; cook and stir over medium heat until spinach is wilted. Remove from heat. Stir in ricotta cheese, salt and pepper; spread over mozzarella cheese. Fold dough over filling; press edges with a fork to seal.
  • 3. Transfer to a greased baking sheet. Bake 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.

Reviews for Sausage & Spinach Calzones

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MY REVIEW
Reviewed Mar. 29, 2013

"very tasty and easy"

MY REVIEW
Reviewed Oct. 20, 2011

"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."

MY REVIEW
Reviewed Oct. 1, 2011

"yes you can freeze just make sure thay are

cooled, they are wonderfull for left overs.db"

MY REVIEW
Reviewed Sep. 26, 2011

"Very good!!! Bake in a pan that has sides as it may leak juices."

MY REVIEW
Reviewed Sep. 23, 2011

"Very easy! I used turkey sausage, fat free ricotta, and added some garlic powder, onion powder, and oregano and my results were outstanding!"

MY REVIEW
Reviewed Sep. 16, 2011

"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."

MY REVIEW
Reviewed Sep. 15, 2011

"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..."

MY REVIEW
Reviewed Sep. 15, 2011

"Very flavourful and a great way to get some dark greens into your kids diet!!"

MY REVIEW
Reviewed Sep. 14, 2011

"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!"

MY REVIEW
Reviewed Sep. 14, 2011

"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."

MY REVIEW
Reviewed Sep. 14, 2011

"Delicious! I wonder if i can freeze."

MY REVIEW
Reviewed Sep. 14, 2011

"Can I freeze this recipe?"

MY REVIEW
Reviewed Sep. 14, 2011

"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 ....."

MY REVIEW
Reviewed Sep. 14, 2011

"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."

MY REVIEW
Reviewed Nov. 17, 2010

"Yummy!"

MY REVIEW
Reviewed May. 19, 2010

"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."

MY REVIEW
Reviewed Apr. 12, 2010

"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!"

MY REVIEW
Reviewed Feb. 15, 2010

"These were good! Pretty easy, too."

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