Print Options

Back to Sausage Calzones >

Include these items:

Select reviews >

Taste of Home Logo

Sausage Calzones

 Sausage Calzones
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
6 ServingsPrep: 50 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 3 to 3-1/4 cups all-purpose flour
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper
  • 2 tablespoons cornmeal
  • 1/2 teaspoon garlic salt
  • 1-1/2 cups pizza sauce, warmed


  • In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons
  • oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover

2 of 2

Sausage Calzones (continued)

Directions (continued)

  • and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook sausage over medium heat until no
  • longer pink; drain. Add the spinach, cheeses, parsley and pepper;
  • mix well.
  • Punch dough down; divide into six pieces. On a floured surface, roll
  • each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold
  • dough over filling; pinch to seal.
  • Place on greased baking sheets sprinkled with cornmeal. Brush tops
  • lightly with remaining oil; sprinkle with garlic salt. Bake at
  • 400° for 20-25 minutes or until golden brown. Serve with pizza
  • sauce. Yield: 6 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.