Sausage and Ricotta Calzones

You won't want to call for takeout if you have a batch of these hearty Italian hand-held pastries in the freezer. Made with sausage, ricotta, Parmesan and lots of your favorite vegetables, they're a perfect anytime solution for a hungry crowd.

  • Prep Time 30 min
  • Total Time 50 min
  • Servings 8



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


tablespoons olive oil
small onion, finely chopped
package (8 oz) sliced fresh mushrooms (about 3 cups)
cups fresh spinach leaves
cup chopped cooked sausage
container (15 oz) ricotta cheese
cup grated Parmesan cheese
teaspoon salt
teaspoon freshly grated nutmeg
teaspoon pepper

  • 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

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.