Best 2 Spinach Ricotta And Sausage Calzones Recipes
Indulge in a culinary journey with our delectable Spinach, Ricotta, and Sausage Calzones, a harmonious blend of flavors and textures that will tantalize your taste buds. These delightful pockets of goodness are crafted with a tender, golden-brown crust that yields to a tantalizing filling of succulent Italian sausage, creamy ricotta cheese, and vibrant spinach, creating a symphony of flavors in every bite. Accompany your calzones with our carefully curated selection of three delectable sauces: a classic marinara sauce, a zesty Alfredo sauce, and a tangy pesto sauce, each adding its unique charm to elevate the calzone experience. Dive into the world of Calzone perfection with our comprehensive guide, featuring step-by-step instructions, insightful tips, and variations to suit your preferences.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH, RICOTTA AND SAUSAGE CALZONES
These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Bake all 8 at once, or just a couple, depending on how many you need.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
- Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
- Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
- Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
- Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.
Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Calzone, Sodium 1050 mg, Sugar 2 g, TransFat 0 g
SPINACH, RICOTTA AND SAUSAGE CALZONES
Steps:
- Heat oven to 375ðF. Spray cookie sheet with cooking spray. 2 Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined. 3 Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling. 4 Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape. 5 Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce. 6 Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.
Tips:
- Choose fresh spinach: Fresh spinach has a vibrant green color and crisp texture. Avoid wilted or yellowed leaves.
- Use high-quality ricotta cheese: Ricotta cheese should be creamy and smooth. Avoid ricotta cheese that is watery or grainy.
- Brown the sausage thoroughly: Browning the sausage will help to develop its flavor and prevent it from being greasy.
- Use a hot oven: A hot oven will help to create a crispy crust on the calzones.
- Serve the calzones with your favorite dipping sauce: Marinara sauce, Alfredo sauce, or ranch dressing are all great options.
Conclusion:
Spinach, ricotta, and sausage calzones are a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a party appetizer. With a crispy crust, flavorful filling, and gooey cheese, these calzones are sure to be a hit with everyone. So next time you're looking for a tasty and satisfying meal, give these calzones a try!
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