Baked Italian Sausage and Spinach Calzones with Ricotta
These hearty Italian turnovers feature a golden homemade dough wrapped around a savory filling of browned sweet sausage, well-drained spinach, and three cheeses. The ricotta, mozzarella, and Parmesan create a creamy, rich interior while a hint of nutmeg adds warmth to the spinach. Perfect for family dinners or casual entertaining, these calzones offer all the flavors of pizza in a portable, satisfying package. Brushed with egg wash before baking, they emerge with a beautiful golden crust that's crispy outside and tender within.
Ingredients
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 3 cups all-purpose flourbread flour1:1gluten
creates chewier texture
- 1 tsp salt
- ¼ cup olive oil
- 12 oz frozen chopped spinach
- 1 lb sweet Italian sausageground turkey1:1leanpoultry
season with Italian herbs
- 12 oz whole milk ricotta cheese
- ½ cup Parmesan cheese
- 1 cup mozzarella cheese
- ¼ tsp ground nutmeg
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 egg
- 1 tbsp water
- pizza sauce, for serving(optional)
Instructions
- 1
Mix yeast, sugar, and warm water in a bowl
- 2
Combine flour and salt, then add yeast mixture and olive oil
- 3
Knead dough for 5 minutes until smooth
- 4
Let dough proof for 1 hour until doubled in size
- 5
Divide dough into 6 equal balls and let rest for 10 minutes
- 6
Preheat oven to 350 degrees
- 7
Defrost spinach in microwave and drain thoroughly until very dry
- 8
Brown sausage in medium pan and drain on paper towels
- 9
Mix sausage, spinach, ricotta cheese, and nutmeg in large bowl
- 10
Add Parmesan and mozzarella cheeses, season with salt and pepper
- 11
Roll each dough ball into even rounds
- 12
Place filling in center of each round
- 13
Fold dough over filling and seal edges
- 14
Beat egg with water and brush over calzones
- 15
Place on parchment-lined baking sheet
- 16
Bake for 30 minutes until golden
- 17
Serve with pizza sauce
Tips
Squeeze spinach thoroughly in a clean kitchen towel to remove excess moisture and prevent soggy calzones
Let sausage cool slightly before mixing with cheeses to prevent melting during assembly
Seal edges firmly by crimping with a fork to prevent filling from leaking during baking
Good to Know
Refrigerate leftover calzones for up to 3 days. Reheat in 350°F oven for 10-15 minutes until warmed through.
Calzones can be assembled and frozen unbaked for up to 3 months. Bake from frozen, adding 10-15 minutes to cooking time.
Serve hot with warm pizza sauce or marinara for dipping. Can be eaten by hand or with fork and knife.
Common Mistakes
Don't skip draining the spinach thoroughly to avoid soggy filling
Avoid overfilling calzones to prevent bursting during baking
Don't forget egg wash to achieve golden, glossy crust
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours ahead and refrigerated. Let it come to room temperature before rolling.
What if I don't have pizza sauce for serving?
Marinara sauce, tomato sauce, or even ranch dressing work as good dipping alternatives for calzones.
How long do baked calzones keep in the refrigerator?
Properly stored calzones will keep for 3-4 days in the refrigerator and reheat well in the oven.