Sausage and Ricotta Calzones

Blogger Bree Hester of bakedbree.com shares a recipe for sausage calzones. Calzones can go from the freezer to the table in no time.

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Prep Time 30 min
Total Time 50 min
Servings 8

Ingredients

Crust

3: lb homemade pizza dough or store-bought dough for 3 pizzas

Filling

2: tablespoons olive oil

1: small onion, finely chopped

1: package (8 oz) sliced fresh mushrooms (about 3 cups)

2: cups fresh spinach leaves

1: cup chopped cooked sausage

1: container (15 oz) ricotta cheese

1/3: cup grated Parmesan cheese

1/2: teaspoon salt

1/4: teaspoon freshly grated nutmeg

1/4: teaspoon pepper

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Directions

1 Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
2 To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
3 In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
4 To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
5 Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

EXPERT TIPS

Expert Tips

To prepare for the freezer, let the calzones cool completely. Wrap individually in foil. Place in a resealable freezer plastic bag and label. To reheat, bake in a 300°F oven until thoroughly heated.

You can add any filling you want to a calzone. Use whatever leftovers you have to make a filling.

Calzones are perfect for lunch boxes. They travel very well in a lunch bag with an ice pack to keep them food safe.

Got questions? Our experts have the answers. Ask Betty now.