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Sausage & Spinach Calzones

These are perfect for quick lunches or a midnight snack. My nurse co-workers always ask me to make them when it's my turn to bring in lunch. —Kourtney Williams, Mechanicsville, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/2 pound bulk Italian sausage
  • 3 cups fresh baby spinach
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/4 teaspoon pepper
  • Pizza sauce, optional


  • Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.
  • On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges.
  • Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.
  • Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.
    Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.
Nutrition Facts
1 calzone: 489 calories, 22g fat (9g saturated fat), 54mg cholesterol, 1242mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 23g protein.
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