Pumpkin, Sausage and Spinach Calzone

Pumpkin, Sausage and Spinach Calzone Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

For a new twist to calzones, try Pumpkin, Sausage and Spinach Calzone. The pumpkin puree adds unique flavor to this classic dish.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 28 Minutes

Nutritional Information

Calories 580
Fat 39 g
Satfat 14 g
Protein 22 g
Carbohydrate 37 g
Fiber 3 g
Cholesterol 76 mg
Sodium 1255 mg

Ingredients

1 pound pizza dough, thawed if frozen
3 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed (about 3 links)
5 cups baby spinach (from 1 5-oz. box)
Salt and pepper
1/3 cup canned pumpkin puree
4 ounces Fontina cheese, finely diced

Preparation

1. Preheat oven to 450°F. Set 2 fine-mesh strainers over 2 bowls. Line a large baking sheet with parchment. Divide dough into 4 portions; roll them into 7-inch rounds.

2. Warm 1 Tbsp. oil in a skillet over medium heat. Cook sausage, stirring and breaking up meat, until browned, 5 to 10 minutes. Transfer to a strainer to drain.

3. Warm 1 Tbsp. oil in same skillet over medium heat. Cook spinach, stirring, until wilted, about 3 minutes. Season with salt and pepper. Remove from heat. Transfer to second strainer; squeeze out liquid.

4. Spread pumpkin on one side of each dough round, leaving a 1/2-inch border. Divide sausage, spinach and cheese among rounds, scattering over pumpkin. Fold dough over filling and pinch edges to seal.

5. Brush tops of calzones with 1 Tbsp. oil. Transfer to baking sheet; bake until golden, about 15 minutes. Allow to cool slightly before serving.

Note:

October 2013
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