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Sausage & Spinach Calzones Recipe
Sausage & Spinach Calzones Recipe photo by Taste of Home
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Sausage & Spinach Calzones Recipe

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4.5 18 20
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

1 each: 452 calories, 17g fat (6g saturated fat), 44mg cholesterol, 1220mg sodium, 50g carbohydrate (6g sugars, 2g fiber), 24g protein .

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.
Originally published as Sausage & Spinach Calzones in Simple & Delicious September/October 2009, p29


Reviews for Sausage & Spinach Calzones

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
comipo User ID: 7204865 74653
Reviewed Mar. 29, 2013

"very tasty and easy"

MY REVIEW
firethistle User ID: 3850833 60897
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
dbdavid h User ID: 5805109 126191
Reviewed Oct. 1, 2011

"yes you can freeze just make sure thay are

cooled, they are wonderfull for left overs.db"

MY REVIEW
lbailla1 User ID: 1814645 62043
Reviewed Sep. 26, 2011

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

MY REVIEW
tarenlindsey User ID: 6166310 56753
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
Bernard1952 User ID: 5419389 58701
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
califdreamin@nemont.net User ID: 2061061 60895
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
Landers40 User ID: 6199611 56751
Reviewed Sep. 15, 2011

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

MY REVIEW
Durbymom User ID: 6073830 56750
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
jbrundage User ID: 2107318 58700
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."

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