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Nov 10, 2020

Ricotta Calzones with Spinach and Sausage

These calzones are stuffed with a mixture of ricotta, spinach, and hot Italian sausage. The filling reminds me of the filling for ravioli, with three cheeses, garlic, oregano, and red pepper flakes. The results are amazing. 

Ricotta Calzones with Spinach and Sausage sliced

This ricotta calzone also includes Parmesan cheese and mozzarella cheese, which all come together to form a melty and delicious filling. It's kind of like an outside in pizza. 

This calzone is very similar to my Spinach, Ricotta, and Three Meat Calzone but with less meat and an Italian sausage twist. 

This calzone is fat with cheesy spinach and Italian flavors enclosed in an amazing crust. 

Ricotta Calzones with Spinach and Sausage ingredients

The dough comes together super easily. You bring the ingredients together in the bowl of a food processor in about 3 minutes. It's pretty miraculous. 

Ingredients in the filling: 

Frozen spinach - just thaw it in the refrigerator and then drain it in a colander. Once you've drained it, squeeze it in your hands to get out as much extra water as you can. 

Whole milk ricotta cheese - I had some in the freezer from making a recipe that called for just a quarter cup of ricotta. Fortunately, it freezes well. Just stir it after it thaws. 

Shredded mozzarella cheese - you can use whole milk or part skim.

Freshly grated Parmesan cheese. 

Cooked hot Italian sausage, sliced. 

An egg yolk - you can save the white for "gluing" the seams of the calzones together. 

Garlic, fresh oregano, salt, and red pepper flakes.

If you'd like something spinach-y but smaller, more appetizer sized, be sure to try Ukranian spinach and potato dumplings

Ricotta Calzones with Spinach and Sausage unsliced

These calzones are nice and fat with all of the filling. They are wonderful for lunch or dinner, and leftovers reheat beautifully. I even had leftovers for breakfast. 

There's no need for a second rise with this dough. It will rise in the oven while the calzones are baking. 

Make-ahead tips: 

You can make the filling a day in advance and save it in the refrigerator. 

You can also make the dough 8 to 16 hours in advance and place it, unrisen, in the refrigerator. When you're ready to assemble the calzones, remove the dough from the refrigerator and let it sit for 30 minutes before assembling. 

Calzones with ricotta, spinach, and sausage on plates

Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu.

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Cheesy Ricotta Calzones with Spinach and Sausage

Ricotta Calzones with Spinach and Sausage

Ricotta Calzones with Spinach and Sausage
Yield: 6 servings
Author: Karen Kerr
These calzones are stuffed with a mixture of ricotta, spinach, and hot Italian sausage. The filling reminds me of the filling for ravioli, with three cheeses, garlic, oregano, and red pepper flakes. The results are amazing.


For the Dough
  • 11 ounces (2 cups) bread flour
  • 1 1/2 teaspoons instant yeast
  • 3/4 teaspoons salt
  • 1 tablespoons olive oil
  • 6 ounces (3/4 cup) ice water
For the Filling
  • 10 ounces frozen spinach, thawed and the water squeezed out as much as possible
  • 8 ounces ricotta cheese
  • 4 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 1 large egg
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons minced fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 ounces cooked hot Italian sausage, thinly sliced
For the Egg Wash
  • 1 large egg
  • 1 tablespoon water
  • 1/8 teaspoon salt


To Make the Dough
  1. In the bowl of a food processor, mix the flour, yeast, and salt.
  2. Turn on the processor, and add the olive oil, then the ice water. Continue processing until the dough clumps into a rough ball, about a minute. Let the dough rest for about 2 minutes, and then process the dough for another 30 seconds.
  3. Form the dough into a ball and place it into an oiled bowl or container, cover, and let rise until doubled, about 2 hours.
To Make the Filling
  1. Mix the spinach, ricotta, mozzarella, Parmesan, oil, egg, oregano, salt, and pepper flakes.
  2. Stir in the cooked sausage. 
To Assemble the Calzones
  1. Heat the oven to 500 degrees F. If you have a baking stone, place it on the rack while preheating. Cut two 10 inch square pieces of parchment paper.
  2. Divide the dough in half, and stretch and roll each into 9 inch rounds on top of each piece of parchment paper.
  3. Divide the filling in half, and spread each half over half of each dough round. Leave a one half-inch border.
  4. Brush the edges of the dough with the egg wash and fold the other half of the dough over the filling, leaving 1/2 inch of the bottom dough edge uncovered.
  5. Fold the bottom edge of the dough over the top, and press together to seal. Brush the calzones with the rest of the egg wash.
  6. Transfer the calzones, along with the parchment paper, to a sheet pan. Cut slits into the top of the calzones for steam vents.
  7. Bake the calzones for 15 to 20 minutes, until golden brown. Transfer the baked calzones to a wire rack to cool for 10 minutes before serving. Slice and serve.



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calzone, spinach, ricotta
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Would you like to comment?

  1. What an amazingly hearty dinner those huge stuffed Calzones make!!

  2. Oh, I am TOTALLY making these soon. I love the spinach and ricotta combination in ravioli...I can only imagine how good these are. I'll keep you posted.

    1. Awesome! You can leave out the sausage for a vegetarian version too.

  3. Your calzone looks perfect. Love the combo of ricotta and spinach, usually make grilled sandwiches. Would try this pretty soon and give you feedback.

  4. Ricotta calzones are a favourite here! Never thought to add sausage!

  5. Have not made calzones in YEARS!!!!! it's the perfect weather for it, thanks for the reminder... ;-)

    1. You're so busy with your amazing baked goods!

  6. Beautiful color and crust these calzones have and delicious filling!

  7. Love this ricotta calzones. spinach and ricotta's marriage is always perfect. I need to try it.

  8. This calzones looks perfect, and I love the combination of ricotta and cheese. Yum

  9. What is the baking stone for? Should you cook it on a baking stone if you have one?

    1. It helps the dough rise right away and keep the oven temp stable, but it is not necessary. Only if you have one.


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