Sausage and Ricotta Calzones

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 50 min · Pork · high-protein

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Ingredients

• 1 lb pizza dough
• 1/2 lb sweet Italian sausage, casings removed
• 7 1/2 oz whole-milk ricotta
• 5 oz low-moisture mozzarella, shredded
• 1/4 cup grated Parmesan
• 1 egg
• 2 garlic cloves
• 2 1/2 oz baby spinach
• 1 cup marinara sauce
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1 tbsp semolina flour

Method (tap to check — screen stays awake)

1. Take the dough out of the fridge an hour ahead — cold dough fights back and tears. Heat the oven to 475F with a sheet pan or stone inside.
2. Brown the sausage in the oil over medium-high 7 minutes until cooked through at 160F, add the sliced garlic for 1 minute, then wilt the spinach in the pan 2 minutes. Tip it into a sieve and press out the liquid.
3. Mix the ricotta with the Parmesan, oregano, 1/2 tsp salt and pepper, then fold in the drained sausage and spinach and the mozzarella.
4. Divide the dough into four, stretch each to an 8-inch round on a semolina-dusted surface, and pile a quarter of the filling on one half, leaving a 1-inch border.
5. Fold over, press the edges, and roll the seam up on itself into a rope to seal. Cut two short steam vents in the top of each — a calzone without vents bursts in the oven.
6. Slide onto the hot pan, brush with beaten egg, and bake 20 to 24 minutes until deep golden and firm on the base.
7. Rest 5 minutes so the molten filling settles, and serve with warm marinara for dipping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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