Sausage, Spinach, and Ricotta Calzone


This calzone recipe with ricotta, Italian sausage, and spinach is a great combination!

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
4 calzones



  • 1 ½ cups all-purpose flour, or more if needed

  • 1 envelope Fleischmann's® Pizza Crust Yeast

  • 1 teaspoon sugar

  • ¾ teaspoon salt

  • cup very warm water (120 degrees F to 130 degrees F)

  • 1 tablespoon vegetable oil


  • 8 ounces Italian sausage

  • 2 cups fresh spinach leaves

  • ¼ cup water

  • ¾ cup ricotta cheese

  • ¾ cup shredded mozzarella cheese

  • 1 large egg

  • 1 teaspoon Spice Islands® Italian Herb Seasoning

  • ½ teaspoon Spice Islands® Crushed Red Pepper

  • ½ teaspoon Spice Islands® Garlic Salt


  • 2 cups pizza sauce, for dipping


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Make dough: Combine 1 cup flour, 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, slightly sticky dough ball. Knead on a floured surface, adding more flour if needed, until smooth and elastic, about 4 minutes. Cover and let rest on the floured surface.

  3. While dough rests, make filling: Cook and stir sausage in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; discard grease from the skillet. Add spinach and water to the skillet; sauté over medium heat until spinach is wilted, 1 to 2 minutes; drain liquid. Return sausage to the skillet with spinach. Set aside.

  4. Combine ricotta, mozzarella, and egg in a mixing bowl. Stir in Italian seasoning, crushed red pepper, and garlic salt; set aside.

  5. Divide dough into 4 equal pieces. Roll 1 dough piece into an 8-inch circle on a floured surface. Spread about 1/3 cup ricotta mixture over the bottom half of dough, leaving a 1/2-inch border. Top with heaping 1/3 cup sausage-spinach mixture. Fold the top half of dough over filling. Pull the edge of the lower crust over the top; fold and press layers together to seal. Transfer to a greased baking sheet; cut 3 to 4 vents on top. Repeat with remaining dough.

  6. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Transfer calzones to a wire rack to keep the bottom crust crisp while cooling slightly. Serve with pizza sauce for dipping.


For a crispier crust, lightly brush calzones with olive oil and sprinkle with coarse salt before baking.

How to knead dough: Add just enough flour to the dough and your hands to keep the dough from sticking. Flatten the dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate the dough a quarter turn and repeat folding, pushing, and turning the dough until it is smooth and elastic. Use a little more flour if the dough becomes too sticky, always working the flour into the ball of dough.

Nutrition Facts (per serving)

601 Calories
30g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 601
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 58%
Cholesterol 116mg 39%
Sodium 1799mg 78%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 14%
Protein 28g
Vitamin C 20mg 100%
Calcium 377mg 29%
Iron 5mg 27%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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