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Sausage Ricotta Calzones Recipe

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3.8 from 10 reviews

These Sausage Ricotta Calzones are a delicious homemade Italian treat featuring a savory filling of ground beef sausage, spinach, and a blend of creamy cheeses wrapped in a golden, crisp pizza dough crust. Perfectly spiced with black pepper, nutmeg, and red pepper flakes, these calzones are baked to perfection and served with warm marinara sauce for dipping.

Ingredients

Meat and Vegetables

  • 8 ounces ground beef sausage
  • 3 ounces baby spinach
  • 2 garlic cloves, minced

Cheese Mixture

  • 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

Dough and Toppings

  • 1 pound pizza dough
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Grated parmesan cheese (for topping)

For Serving

  • Marinara sauce or pizza sauce, warmed

Instructions

  1. Cook the sausage: Add the ground beef sausage to a skillet over medium heat. Cook the sausage, breaking it into small crumbles, until browned and fully cooked. Drain off any excess grease to prevent sogginess in the filling.
  2. Add spinach and garlic: Add the baby spinach to the skillet and cook until wilted. Then stir in the minced garlic and cook for about 30 seconds until fragrant. Remove the skillet from the heat and let the mixture cool slightly to prevent wilting the cheese when mixed.
  3. Make the cheese filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, black pepper, nutmeg, and crushed red pepper flakes. Stir well to blend all flavors. Taste the mixture and add salt if needed, keeping in mind the cheeses already have some salt content.
  4. Divide the dough: Portion the pizza dough into two equal balls. Let each rest at room temperature for 10 to 15 minutes to relax the gluten, making it easier to roll out.
  5. Shape the calzones: On two separate pieces of parchment paper, gently stretch or roll each dough ball into an 8- to 9-inch circle. This forms the base for your calzones.
  6. Add the filling: Evenly spread the cheese mixture over one half of each dough circle, leaving about a ½-inch border around the edges. Layer the cooked sausage and spinach mixture on top of the cheese, keeping the filling away from the edges to facilitate sealing.
  7. Fold and seal: Fold the unfilled half of the dough over the filling to create a half-moon shape. If the edges don't stick together easily, lightly moisten them with water. Roll the edge over itself then crimp firmly to seal completely and prevent filling leakage during baking.
  8. Rest and preheat oven: Loosely cover the calzones and let them rest for 20 to 30 minutes at room temperature. Meanwhile, preheat the oven to 450°F (232°C). If using, place a pizza stone or steel in the oven now to heat up.
  9. Vent and brush: Make 2 or 3 small slits on top of each calzone to allow steam to escape while baking. Brush the tops lightly with the beaten egg wash and sprinkle additional grated Parmesan cheese.
  10. Bake: Transfer the calzones with the parchment paper onto a baking sheet or the preheated pizza stone/steel. Bake for 10 to 15 minutes, or until the crust turns deeply golden brown and the inside filling is hot and bubbly.
  11. Rest before serving: Allow the calzones to rest for 5 to 10 minutes after baking so the filling sets and it is safe to eat. Serve warm with marinara or pizza sauce for dipping.

Notes

  • Using freshly grated nutmeg provides more aromatic flavor than pre-ground nutmeg.
  • Resting dough before rolling helps it stretch easier and reduces shrinkage during baking.
  • If you want spicier calzones, increase the crushed red pepper flakes slightly.
  • Make sure to vent the calzones well to avoid soggy bottoms or bursting crusts.
  • Leftover calzones can be reheated in an oven or air fryer to maintain crispness.

Find it online: https://cozyplatter.com/sausage-ricotta-calzones-recipe/