Sausage and Ricotta Calzones

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.

Prep Time

30

Minutes

Total Time

50

Minutes

Makes

8

calzones

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
  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.
Makes 8 calzones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.