These Stuffed Calzones are Perfection for Casual Dining
Helpful Tips for Making Turkey Sausage Spinach Calzones
- The pizza dough used in this recipe is purchased from my local grocery store. If you'd like to make homemade pizza dough, checkout my pizza dough recipe here.
- The coarse sea salt really adds to the flavor and makes the pizza dough taste almost pretzel-like.
- Frozen bread dough can also be used in this recipe, purchased at the grocery store .
- To wilt the spinach prior to stuffing the calzones, place the fresh spinach into the hot pan after the mushrooms and onions have been cooked and removed. It will literally take minutes for the spinach to begin to wilt. It also helps by allowing the spinach to release some of the water and prevent the calzone from becoming soggy while baking.
- You could also serve these with homemade pizza sauce for dipping.
Turkey sausage lightens things up a bit but, these calzones would even be fantastic without it. The mushrooms, onions and spinach make a very filling vegetarian version making all of the hungry eaters happy at our kitchen table.
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Helpful Kitchen Items:
Turkey Sausage, Mushroom, Onion & Spinach Calzones
- 3 (1 lb each) frozen balls of pizza dough divided into 6 even pieces
- 1 lb turkey sausage cooked and crumbled
- 8 oz fresh mushrooms
- 1 medium sweet onion sliced
- 2 Tbsp olive oil
- garlic salt and pepper to taste
- ½ tsp red pepper flakes optional
- 2 cups fresh baby spinach
- 2 Tbsp fresh basil chopped
- 1 16 oz container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 24 oz jar marinara sauce
- 1 large egg beaten with 1 tsp cold water
- coarse Sea Salt to sprinkle tops
- Preheat the oven to 450°F. Line 2 baking pans with parchment paper. Set aside.
- In a large skillet drizzled with olive oil,over medium-high heat, cook sausage for 6-8 minutes until no pink remains. Drain excess fat from pan reserve 2 Tbsp..
- To the pan add mushrooms and onions. Cook over medium high for several minutes until the mushrooms are tender and the onions have begun to caramelize.
- Season with garlic salt, black pepper and red pepper flakes to taste.
- Add spinach and basil and cook just until wilted, about 1 minute. Add cooked turkey sausage back to pan, mix well. Remove from heat and set aside.
- To assemble: Flatten dough to about ⅓ of an inch thick and from it roughly into an oval shape about 5 inches wide. Divide filling between calzones, leaving a one inch border on one side.
- Spread, each dough piece with ricotta cheese on one half, then top with sausage and vegetable filling. Sprinkle with mozzarella cheese.
- Brush the edge with egg wash around the border then gently fold the dough over the filling and crimp edges using a fork or pastry wheel.
- Place on baking sheets. Brush with beaten egg wash.
- Cut three vents on the top of the calzone with a sharp knife, and sprinkle each lightly with coarse sea salt.
- Bake for 18-22 minutes or until golden.
- Remove from the oven and let stand for 5 minutes.
- Seve with a warm side of marinara sauce for dipping.