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Sausage and Ricotta Calzones

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Bree Hester
Updated Dec 30, 2011
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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.

Sausage and Ricotta Calzones

  • Prep Time 30 min
  • Total 50 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
  • Step 
    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.
  • Step 
    3
    In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
  • Step 
    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.
  • Step 
    5
    Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

Nutrition

Nutrition Facts are not available for this recipe

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