Sausage & Spinach Calzones

Name: Sausage & Spinach Calzones
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
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

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

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 an airtight freezer container. To use, microwave calzone on high until heated through.

Originally published as Classic Calzones in Simple & Delicious September/October 2009

Reviews

My Review

Click stars to rate

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
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.
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.
califdreamin

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...
Landers40

Sep 15, 2011

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

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!