Sausage, Spinach, and Mushroom Calzones

Spinach, and Mushroom Calzones

Enjoy these yummy Sausage, Spinach, and Mushroom Calzones with a side of warm marinara sauce.

Sausage, Spinach, and Mushroom Calzones
Makes 6 to 8 servings
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  1. 1 (16-ounce) package ground mild Italian sausage
  2. 2 (8-ounce) packages sliced fresh baby portobello mushrooms
  3. 1 onion, chopped
  4. 1 (16-ounce) bag fresh spinach, stemmed
  5. 6 tablespoons prepared sun-dried tomato pesto
  6. 2 (16-ounce) packages deli pizza dough
  7. 2 (8-ounce) packages shredded whole-milk mozzarella cheese
  8. 1 large egg, lightly beaten
  9. Marinara sauce, heated (optional)
  1. In a large skillet, cook sausage, mushrooms, and onion over medium heat until sausage is browned and crumbly. Gradually add spinach, stirring until wilted. Drain mixture well, and stir in pesto.
  2. Preheat oven to 400°. Line 2 large baking sheets with parchment paper.
  3. On a lightly floured surface, roll 1 package of pizza dough to an 18x12-inch rectangle. Sprinkle 1 package cheese down one-half of rectangle, leaving a 1-inch border on 3 sides. Top with half of sausage mixture. Fold dough over, and crimp edges to seal. Place on one prepared pan, and brush top of dough with beaten egg. Cut 1-inch slits in top of dough to let steam escape. Repeat procedure with remaining dough, cheese, sausage mixture, and egg.
  4. Bake for 18 to 20 minutes or until dough is golden brown. Let stand for 10 minutes; slice and serve with marinara sauce for dipping, if desired.
  1. If the pizza dough springs back when you’re rolling it out, let it stand at room temperature for 10 to 15 minutes before trying again.
Paula Deen Magazine