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Spinach, Ricotta and Sausage Calzones

Name: Spinach, Ricotta and Sausage Calzones
Prep time: 30 min
Total time: 1 h
Yield: 8
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

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Prep 30 min
Total 60 min
Servings 8

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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

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;