Skip to Content
Menu

Spinach, Ricotta and Sausage Calzones

  • Save Recipe
  • Prep 30 min
  • Total 60 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Bake all 8 at once, or just a couple, depending on how many you need.
By Betty Crocker Kitchens
Updated Sep 10, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 box (9 oz) frozen chopped spinach
  • 1/2 lb ground Italian sausage, browned and drained
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 16 oz refrigerated pizza dough
  • 1 egg, slightly beaten
  • Pizza sauce or marinara sauce, if desired

Steps

  • 1
    Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • 2
    Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
  • 3
    Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
  • 4
    Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
  • 5
    Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
  • 6
    Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use ground beef or ground chicken in place of the Italian sausage.

Nutrition

450 Calories, 21g Total Fat, 24g Protein, 41g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Calzone
Calories
450
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1050mg
44%
Potassium
250mg
7%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
7%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved