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

Sausage & Spinach Calzones Recipe

Publisher Photo
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 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

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.

Directions

  1. 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.
  2. 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.
  3. Transfer to a greased baking sheet. Bake at 400° for 10-15 minutes or until lightly browned. Yield: 4 servings.
Originally published as Sausage & Spinach Calzones in Simple & Delicious September/October 2009, p29

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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
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!

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