Tonight skip the delivery pizza in favor of homemade calzones. Stuffed with spinach, Italian sausage, onions, and two types of cheese, these calzones are classic and filling.
Or simply use the recipe as a guide and load the store-bought pizza dough with vegetables and cheese that you have on hand.
Whatever you do, make sure to serve with plenty of marinara sauce for dipping! Get the kid-friendly recipe after the break.
- 2 pounds baby spinach
- 8 ounces sweet Italian sausage, casings discarded
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 12 ounces mozzarella cheese, shredded
- 1/4 cup grated parmesan cheese
- Salt and pepper
- 1 pound store-bought pizza dough
- 1 1/2 cups store-bought marinara sauce
- In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl.
- In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes. Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes.
- Transfer to the spinach mixture. Stir in the mozzarella and parmesan; season with salt and pepper.
- Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil.
- On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle. Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges. Fold the 1-inch edges toward the center, then fold each long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top.
- Bake until golden, 30 to 35 minutes. Serve with the marinara sauce.
- Main Dishes, Pork