Sausage Ricotta Calzones
These homemade calzones have a hearty Italian sausage and spinach filling with creamy ricotta and melted cheese tucked inside a golden pizza crust. Serve with warm marinara or pizza sauce for dipping.
Servings: 2 large calzones
Ingredients
For the filling
- 8 ounces ground Italian sausage
- 3 ounces baby spinach
- 2 garlic cloves minced
- 1 ¼ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ⅓ cup grated parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon crushed red pepper flakes
For assembling
- 1 pound Pizza dough
- 1 large egg beaten with 1 teaspoon water, for egg wash
- grated parmesan cheese for topping
- marinara sauce or pizza sauce, warmed, for serving
Instructions
- Add the Italian sausage to a skillet over medium heat. Cook, breaking it into small crumbles, until browned and cooked through. Drain off any excess grease.
- Add the spinach and cook until wilted, then add the garlic and cook for about 30 seconds, until fragrant. Remove from the heat and let the mixture cool slightly.
- Add the ricotta, mozzarella, Parmesan, black pepper, nutmeg, and red pepper flakes to a bowl and stir to combine. Taste and add salt if needed. The cheeses may provide enough salt already.
- Divide the pizza dough into two equal portions. Shape each portion into a ball and let it rest for 10 to 15 minutes.
- Cut two pieces of parchment paper, one for each calzone. Place each portion of dough on a piece of parchment and gently stretch or roll each piece into an approximately 8- to 9-inch circle.
- Divide the cheese mixture evenly between the two dough circles, spreading it over one half of each and leaving about a ½-inch border around the edge.
- Divide the sausage and spinach mixture evenly over the cheese. Keep the filling away from the edges so the calzones are easier to seal.
- Fold the unfilled half of the dough over the filling to form a half-moon. If the edges don't stick easily, lightly dampen them with water. Roll the edge up and over, then crimp firmly to seal.
- Cover the calzones loosely and let them rest for 20 to 30 minutes. Meanwhile, preheat the oven to 450°F. If using a pizza stone or steel, place it in the oven while it preheats.
- Cut 2 or 3 small slits in the top of each calzone to allow steam to escape. Brush the tops lightly with the egg wash and sprinkle with Parmesan.
- Transfer the calzones, still on the parchment paper, to a baking sheet or preheated pizza stone or steel. Bake for 10 to 15 minutes, or until the crust is deeply golden brown and the filling is hot.
- Let the calzones rest for 5 to 10 minutes before cutting. Serve with warm marinara or pizza sauce for dipping.
Notes
Keep the filling dry: Drain off any excess grease after cooking the sausage. If there is excess liquid in the skillet after wilting the spinach, cook for another minute or two until it evaporates. Too much moisture can make the calzones soggy.
Ricotta: If your ricotta is particularly wet, let it drain in a fine-mesh strainer while you prepare the remaining ingredients.
Italian sausage: Mild or hot Italian sausage will work. If using hot sausage, you may want to reduce or omit the red pepper flakes.
Don't add sauce to the filling: For this recipe, the tomato sauce is served alongside the calzones rather than inside. This keeps the ricotta filling creamy without adding unnecessary moisture.
Pizza dough: Bring refrigerated dough to room temperature before rolling. Cold dough shrinks and is harder to work with.
Nutrition
Serving: 0.5large calzone | Calories: 780kcal | Carbohydrates: 66g | Protein: 38g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 139mg | Sodium: 1560mg | Fiber: 3g | Sugar: 5g
