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.
Chicken Sausage Calzone
From EatingWell: 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.
2 Reviews for Chicken Sausage Calzone
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!