Sausage, Spinach and Ricotta Calzone Recipe -
Sausage, Spinach and Ricotta Calzone Recipe
  • READY IN 35 mins

Sausage, Spinach and Ricotta Calzone

Recipe by  

"Italian sausage and spinach are a great combination!"

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Ingredients Edit and Save

Original recipe makes 4 calzones Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 375 degrees F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
  3. Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
  4. Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
  5. To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
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  • Recipe Tip: For a crisper crust, lightly brush calzones with olive oil and sprinkle with coarse salt just before baking.
  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2011

Don't listen to the person who said there were so many technical errors. It was the perfect amount for the 4 of us. Not all flour has the same moisture content so 1 1/2 cups could work for some. You shouldn't blame someone because you had to throw out some filling. You could have turned it into something else. It was an excellent recipe.

Most Helpful Critical Review
Mar 03, 2011

Oh my...where to start. First, I'll say that without the many technical errors, this might have been a great recipe. In no way possible did the recipe for the crust make enough for four calzones. I got two, but with one cup of flour (the other 1/2 cup in recipe is for kneading) I should have known. Because of this, I had wayyy to much fillings. I had to throw out almost half of the sausage mix and more than half of the cheeses mix. What a waste! I also had to scramble to figure out what to do, since we are a family of four and I have only two calzones! I had to order a pizza and after all that work I feel a bit frazzled....Sorry, but this recipe just doesn't work as is. I have the two in the oven now for another day....hope they reheat well!


22 Ratings

Oct 20, 2010

I used the food processor pizza dough recipe from American Test Kitchen's cook book. I also used 1 lb of ricotta because I wanted to use it up and only 3 links of hot Italian sausage which I browned then gave a quick whirl in my food processor with the spinach and ricotta. I keep a small container of extra virgin olive oil with a garlic clove in it for flavor that I use to brush pizza dough and calzones with before they go into the oven. I also put slashes on top of calzones to allow the moisture in riccota to vent other wise they may explode which I've had happen. I bake them on my pizza stone and serve with a home made pizza sauce from another site. This was a huge hit.

Jan 05, 2011

This recipe is great! I did change things up, just a tad. When I sauted the spinach, I added a couple tablespoons of minced garlic. Instead of sausage, I used pepperoni. Since the pepperoni was already cooked, I just used a Tbsp of EVOO to the pan, spinach w/garlic and then added the water. I then drained the liquid and added the pepperoni. Also, once I made the slits on the top, I lightly buttered the top and sprinkled some parm cheese. Even my picky, pizaa loving husband enjoyed this.

Nov 12, 2010

Excellent recipe! I used refrigerator pizza dough and doubled the recipe so I had one to put in the freezer. Probably would've turned out even better had I made the dough from scratch, but it went together very quickly using a premade dough and I had dinner for 2 nights.

Jan 29, 2013

We have a great pizza dough recipe we make in our bread machine. It can easily make two medium size pizzas. Since our children were more interested in pizza I had enough dough left over for two large calzones. It was great. My husband has a nitrate allergy, found in most sausage, so we used Al Fresco brand Sweet Italian Style Chicken Sausage (with red and green peppers in it). It comes in links pre-cooked so I diced up two links and warmed them up on the stove. Made the spinach and cheese mixture as directed, except I eliminated all the Italian type seasonings since the sausage already was very flavorful. I added the toppings as directed but sprinkled a tiny amount of mozzarella on top before folding over. Using a fork to pinch the edges works great and looks professional. I baked them on our pre-heated pizza stone for about 18 min and they were perfect. Put pizza sauce on the side. Delicious.

Oct 23, 2011

I cheated and used store-bought dough but the filling was fabulous!

Aug 18, 2011

Great recipe! There's enough dough for 4 and it's delicious!


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 1496 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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