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Sausage and Ricotta Calzones

  • Prep 30 min
  • Total 50 min
  • Servings 8

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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