Sausage & Spinach Calzones Recipe

4.5 19 21
Sausage & Spinach Calzones Recipe
Sausage & Spinach Calzones Recipe photo by Taste of Home
Publisher Photo

Sausage & Spinach Calzones Recipe

Read Reviews
4.5 19 21
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.
On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into four rectangles. Sprinkle mozzarella cheese on one half of each rectangle to within 1 in. of edges.
Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.
Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.
Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, microwave calzone on high until heated through.
Yield: 4 servings.
Originally published as Sausage & Spinach Calzones in Simple & Delicious September/October 2009, p29

Popular Videos

  • 1/2 pound Johnsonville® Ground Mild Italian sausage
  • 3 cups fresh baby spinach
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/4 teaspoon pepper
  • Pizza sauce, optional
  1. Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.
  2. On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into four rectangles. Sprinkle mozzarella cheese on one half of each rectangle to within 1 in. of edges.
  3. Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.
  4. Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.
    Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, microwave calzone on high until heated through.
    Yield: 4 servings.
Originally published as Sausage & Spinach Calzones in Simple & Delicious September/October 2009, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage & Spinach Calzones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
browns19fan User ID: 919833 283979
Reviewed Feb. 19, 2018

"A big hit! I omitted the ricotta, added some seasonings to the sausage mixture, and chopped the spinach before adding it to the skillet. DH really loved it. This was my first time using the “canned” pizza dough, and I now wonder why I waited so long."

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
[email protected] 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!"

Loading Image