ITALIAN SAUSAGE CALZONE
My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE, SPINACH AND RICOTTA CALZONE
Italian sausage and spinach are a great combination!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
- 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.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g
SAUSAGE CALZONES
My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. , Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. , Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, reheat calzones on a greased baking sheet in a preheted 350° oven until heated through.
Nutrition Facts : Calories 616 calories, Fat 28g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 1619mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.
CHEESE 'N' SAUSAGE CALZONES
I love experimenting with recipes. Luckily, my husband likes to sample new foods, and this easy calzone recipe is great for dinner. -Maryann Kipling, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 40 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture. , Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets. , Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.
Nutrition Facts : Calories 155 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
SAUSAGE PEPPER CALZONES
These tasty Italian sandwiches from Marion Lowery of Medford, Oregon are chock-full of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza sauce. Made from convenient frozen bread dough, the baked calzones should be cooled before they are packed in lunches or stored in the freezer.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through., Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary. , Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones.
Nutrition Facts : Calories 330 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1043mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
SAUSAGE CALZONE
Use refrigerated dough to make our Sausage Calzone in a snap. This Sausage Calzone is so easy to make, you'll wonder why you waited so long to try!
Provided by My Food and Family
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12x10-inch rectangle.
- Cook sausage, onions and mushrooms in large nonstick skillet on medium-high heat 5 min. or until sausage is lightly browned, stirring occasionally. Remove from heat.
- Spread pizza sauce onto half the dough to within 1 inch of edges; top with 1/2 cup mozzarella, sausage mixture and remaining mozzarella. Fold dough over filling; seal edges with fork.
- Bake 18 to 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Protein 13 g
SAUSAGE, PEPPER & MOZZARELLA CALZONES
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add sausage, onion and peppers. Cook until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in sherry, 1 teaspoon each oregano and rosemary, vinegar, salt and pepper; heat through. On a lightly floured surface, divide each loaf of dough into six portions. Roll each into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary., Spread 1 tablespoon pizza sauce over half of each circle to within 1/2 in. of edge. Spoon about 1/4 cup sausage mixture over sauce. Sprinkle with 2 tablespoons cheese. Fold dough over filling; press edge with a fork to seal. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes., Meanwhile, preheat oven to 400°. In a small bowl, whisk egg and water; brush over calzones. Bake 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones. Freeze option: Freeze cooled calzones in a resealable plastic freezer bag. To use, reheat calzones on a greased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts :
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 489 calories, Fat 22g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 1242mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
SAUSAGE CALZONE
Wrap up dinner with a homemade sandwich that tastes just like sausage and cheese pizza!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in mushrooms and 1/2 cup of the pizza sauce; cook until thoroughly heated.
- In medium bowl, stir Bisquick mix, boiling water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 10 times or until smooth. Roll dough into 12-inch round.
- On ungreased cookie sheet, place dough round. Top half of dough with sausage mixture to within 1 inch of edge. Sprinkle mozzarella cheese over sausage mixture. Fold dough over filling; press edge with fork to seal. Sprinkle with Parmesan cheese.
- Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cutting board. Cool 5 minutes before cutting into 6 wedges. Heat remaining pizza sauce; spoon over each serving.
Nutrition Facts : Calories 470, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 10 g, TransFat 1 1/2 g
SAUSAGE AND ROASTED PEPPER CALZONE
Provided by Marian Burros
Categories main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Allow both crust pouches to stand at room temperature 15 to 20 minutes.
- Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
- Preheat the oven to 400 degrees.
- Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
- Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 43 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 1023 milligrams, Sugar 2 grams, TransFat 0 grams
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SAUSAGE AND CHEESE CALZONE - THE STAY AT HOME CHEF
From thestayathomechef.com
4.6/5 (19)Total Time 1 hr 40 minsCategory Main DishCalories 358 per serving
- In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, olive oil, and flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
- Meanwhile, make the filling. Heat a large heavy skillet over medium-high heat. Add in sausage and cook 5 minutes. Use a spatula to break up the sausage into crumbles. After 5 minutes, add in the bell peppers and mushrooms. Continue to saute until vegetables are tender crisp and sausage is cooked through, about 5 minutes.
- Divide the dough into 4 equal pieces. Roll into circles with a 12-inch diameter. Spoon the sausage mixture onto one half of the dough, leaving a 1 inch edge. Top with 1/2 cup cheese per calzone. Fold the dough over the filling and seal the edges.
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