Chicken Sausage Calzone


2 tablespoons extra-virgin olive oil
6 ounces Italian chicken sausage, casings removed
4 cups baby spinach
1 cup shredded low fat mozzarella cheese
⅔ cup low fat ricotta cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
¼ teaspoon freshly ground pepper
1 pound prepared pizza dough, preferably whole-wheat


Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add sausage and cook, breaking it into small pieces, until no longer pink, about 4 minutes. Add spinach and cook, stirring, until wilted, about 1 minute. Transfer the sausage and spinach to a large bowl; stir in mozzarella, ricotta, Italian seasoning, garlic powder and pepper. On a lightly floured surface, roll dough into a 6-inch log and divide into 5 equal pieces. Pat and roll each piece into a 6-inch circle. Place ½ cup filling on one half of each circle, leaving a ½-inch border. Fold the dough over the filling and crimp the edges with a fork to seal. Cut several small slits in the top to vent steam; brush the calzones with the remaining 1 tablespoon oil. Transfer the calzones to the prepared baking sheet. Bake the calzones in the lower third of the oven until browned on top, about 15 minutes. Let cool slightly before serving.


Per serving: 415 calories; 20 g fat(6 g sat); 2 g fiber; 40 g carbohydrates; 23 g protein; 39 mcg folate; 50 mg cholesterol; 2 g sugars; 1 g added sugars; 2,281 IU vitamin A; 3 mg vitamin C; 284 mg calcium; 1 mg iron; 665 mg sodium; 255 mg potassium


Thanks Chris I’m going to give this a try one night this week, I will let you know how it goes :+1:

Let me know how you get on. I love Calzone but not the takeway ones are soooooooooooooooooooooooo bad!!