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Pumpkin, Sausage and Spinach Calzone

Photo: Kate Sears; Styling: Gerri Williams for James Reps


Prep time 15 mins
Cook time 28 mins

Serves: 4

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


  • 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

Nutrition Information

  • calories 580
  • fat 39 g
  • satfat 14 g
  • protein 22 g
  • carbohydrate 37 g
  • fiber 3 g
  • cholesterol 76 mg
  • sodium 1255 mg

How to Make It

  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.