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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees 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 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.

  • 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 Facts

415 calories; protein 22.7g; carbohydrates 39.8g; dietary fiber 2.1g; sugars 2.3g; fat 20.3g; saturated fat 5.7g; cholesterol 50.5mg; vitamin a iu 2281.2IU; vitamin c 2.6mg; folate 39.4mcg; calcium 284.4mg; iron 1.3mg; magnesium 34.7mg; potassium 255.2mg; sodium 665.4mg; thiamin 0.1mg; added sugar 1g.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 4 stars
Needs more flavor. Read More
Rating: 5 stars
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? Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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) Read More