Chicken Sausage Calzone

Chicken Sausage Calzone

4 Reviews
From: EatingWell Magazine November/December 2013

A typical calzone packs almost 800 calories and 25 grams of saturated fat. In this healthier calzone recipe, we use lean chicken sausage to keep fat in check and add nutrient-rich spinach to bulk up the filling without adding calories. Serve with marinara sauce for dipping.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 6 ounces Italian chicken sausage, sweet or hot, casings removed
  • 4 cups baby spinach
  • 1 cup shredded part-skim mozzarella cheese
  • 2/3 cup part-skim ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 pound prepared pizza dough, preferably whole-wheat


  • Active

  • Ready In

  1. Preheat oven to 475 °F. Coat a large baking sheet with cooking spray.
  2. 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.
  3. 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 1/2 cup filling on one half of each circle, leaving a 1/2-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.
  4. Bake the calzones in the lower third of the oven until browned on top, about 15 minutes. Let cool slightly before serving.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 calzone
  • 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; 2281 IU vitamin A; 3 mg vitamin C; 284 mg calcium; 1 mg iron; 665 mg sodium; 255 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Calcium (29% dv), Zinc (16% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 lean meat, 1 1/2 medium-fat meat, 1 fat

Reviews 4

September 04, 2016
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By: SarahOwens
This was unbelievable! I've never had a calzone I liked as much as this one. This is MUCH better than any calzone I've ever had, even in a restaurant. We made it as written with one batch of the whole wheat pizza dough recipe from The Great Chicago Style Pizza cookbook, Angelo's Marinara sauce recipe from Saveur magazine, and al Fresco Sweet Italian Chicken Sausage. We already have plans to make it again soon, perhaps a vegetarian version?
November 20, 2014
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By: EatingWell User
So good! I used fresh garlic instead of garlic powder, only because I use fresh garlic in everything. My husband loved it said I should make it once a week. I used whole wheat pizza dough, really added to the flavor
November 20, 2013
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By: EatingWell User
Easily made vegetarian if needed I made this vegetarian using Wegman's Don't be piggy sausage. I've realized that isn't my favorite vegetarian sausage, but the recipe was still quite good. I also used kale instead of spinach and fresh garlic instead of powder. I added 1/2 of a chopped onion to a double batch of this recipe, but I don't think that added much. If/when I make this again I will use a different veggie sausage or my own homemade seitan, and I think I may add some diced tomato. I've heated up leftovers in the microwave, and then crisped it up in a hot cast iron pan. I've frozen a few for nights I don't have time to cook, and I hope they reheat well also. Tonight I had a refrigerated calzone and dipped it in prepared marinara, and it really completed the recipe! I also used the eating well easy whole wheat pizza dough, and it's worth the small amount of extra effort in my opinion. Pros: Very good and easily tweaked
November 07, 2013
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By: EatingWell User
Tasty, healthy comfort food I love this healthy version of a restaurant calzone. We used al fresco country style chicken sausage with sage and thyme, and it brought so much flavor to the meal. The calzone was flavourful and juicy enough that I did not need or want to dip it in marinara. Will definitely make again! Pros: filling, rich flavor, but still healthy Cons: doesnt reheat that well or make good leftovers (crust gets soggy)