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Sausage & Spinach Calzones

These are perfect for quick lunches or a midnight snack. My nurse co-workers 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


  • 1/2 pound bulk 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


  • 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 4 rectangles. Sprinkle mozzarella cheese on 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 an airtight freezer container. To use, microwave calzone on high until heated through.
Nutrition Facts
1 calzone: 489 calories, 22g fat (9g saturated fat), 54mg cholesterol, 1242mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 23g protein.
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Average Rating:
  • browns19fan
    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.

  • comipo
    Mar 29, 2013

    very tasty and easy

  • ornamentnut
    Oct 11, 2012

    No comment left

  • angelasandoval
    Oct 29, 2011

    No comment left

  • firethistle
    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.

  • gladisjr4
    Oct 10, 2011

    No comment left

  • dbdavid h
    Oct 1, 2011

    yes you can freeze just make sure thay arecooled, they are wonderfull for left overs.db

  • lbailla1
    Sep 26, 2011

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

  • tarenlindsey
    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!

  • Bernard1952
    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.