Pumpkin, Sausage and Spinach Calzone

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 from All You

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Nutritional Information

Amount per serving
  • Calories: 580
  • Fat: 39g
  • Saturated fat: 14g
  • Protein: 22g
  • Carbohydrate: 37g
  • Fiber: 3g
  • Cholesterol: 76mg
  • Sodium: 1255mg


  • 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


  1. 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. 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. 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. 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. 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.
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