Cheesy Spinach Sausage Calzones
Easy, kid-friendly calzone recipe perfect for busy weeknights!
Servings: 6 people
Ingredients
Dough:
- 1 16 oz. box Pillsbury Hot Roll Mix
- 1 1/4 cups hot water
- 2 tablespoons extra virgin olive oil
- extra flour for the hot roll mix and rolling out the dough
Filling:
- 1 lb. Jimmy's Dean premium pork sausage, regular
- 2 cups whole milk mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded
- 1 10 oz. package Green Giant creamed spinach thawed
Instructions
- Preheat the oven to 425 degrees. Grease two baking sheets with nonstick cooking spray. Set aside.
- Measure the water into a Pyrex measuring cup or other microwave-safe container. Microwave on high for one minute 10 seconds.
- While the water is heating, add the hot roll mix to a large mixing bowl. Combine the flour mixture and yeast packet. Add the olive oil, and give the mixture a couple of stirs.
- Add the water to the roll mix. Bright the mixture together with a large wooden spoon until it's cool enough to handle.
- Transfer the dough to a pastry slab or other large work surface dusted with flour. Knead it for 2-3 minutes, adding flour as needed.
- On a floured surface, divide the dough into eight equal portions. Allow it to rise, uncovered, for 10 minutes.
- While the dough is rising, make the calzone filling. Spray a large frying pan with nonstick cooking spray. Break the sausage into chunks. Turn the heat to medium. Cook the sausage, breaking into smaller pieces as it cooks. Drain the meat thoroughly.
- While the meat is cooking, add the shredded cheese and thawed spinach to a medium-sized mixing bowl. Combine thoroughly.
- When the meat has finished cooking, add it to the cheese and spinach. Combine thoroughly.
- On a floured surface, roll out a ball of dough. Add a 1/2 cup of filling to one side of the dough. Fold it over, pinching the edges. Place the newly formed calzone on one of the baking sheets. Repeat this process for the remaining calzones.
- Bake for 12-13 minutes, rotating the pans halfway through.
- Allow to cool for five minutes before serving.
Notes
The hot roll mix always needs flour during the kneading process. Add enough flour so that the dough comes together smoothly and isn't overly sticky.
My favorite way to drain meat is to fold a single full-size paper towel into quarters, make space for the folded towel in the pan, and place it right in the pan to soak up the grease. Repeat as needed with a second paper towel.
I like to use pre-shredded Parmesan cheese for my calzones. You can also buy a block of fresh Parmesan and shred it. Please don't use the Parmesan that you buy in a can and shake over pasta.
To defrost the spinach, I cut off the plastic wrapping and place the block on a microwave-safe plate. Then I microwave the spinach for two minutes, flipping the block over halfway through. The spinach won't be completely thawed, which is okay. It will mix with the cooked sausage and then get baked, ensuring it will heat through completely.
When I bake the calzones, I place one pan on the bottom rack and one pan on the top shelf. Then I rotate the pans halfway through baking.
When you make the dough on a pastry slab or right on the kitchen countertop, I've found that the best way to scrape up the dough remains is with a spatula. Once you've used a spatula to clean up the majority of the remains, you'll be able to wipe down the work surface with minimal effort.
Store leftover calzones in an air-tight container in the refrigerator for up to one week.
URL: https://www.roseclearfield.com/spinach-sausage-calzones/