Classic Stromboli
A golden baked stromboli packed with mozzarella, pepperoni and peppers, sliced for an easy crowd-pleasing dinner.
Sausage & Spinach Calzone
Sausage & Spinach Calzone is a proper comfort-food supper: crisp golden dough wrapped around savoury sausage, garlicky spinach and a creamy cheese filling.
These calzones are simple to prep, great for sharing, and perfect served hot with warm marinara for dipping.
Method
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- Heat the oven to 220°C (200°C fan) and line a large baking tray with parchment.
- Cook the sausage in a frying pan over medium heat until browned and cooked through, then set aside to cool slightly.
- In the same pan, add a little olive oil and cook spinach until wilted. Squeeze out excess moisture and chop finely.
- Mix ricotta, mozzarella, parmesan, garlic, Italian seasoning, cooked sausage and spinach. Season with salt and black pepper.
- Roll each dough piece into a circle about 20 cm wide. Spoon filling onto one half of each, leaving a border.
- Fold over into a half-moon, press edges to seal, then crimp with a fork.
- Place on the tray, cut small vents, and brush lightly with olive oil.
- Bake 15 to 20 minutes until deeply golden and crisp. Rest 5 minutes, then serve with warm marinara.
Ingredients
- Black Pepper, to taste
- 2 cloves Garlic minced
- 50 g Parmesan finely grated
- 200 g Spinach roughly chopped
- Salt, to taste
- 2 tbsp Olive Oil plus extra for brushing
- 250 g Ricotta
- 350 g Italian Sausage casings removed
- 200 g Mozzarella shredded
- 1 tsp Italian seasoning
- 900 g Pizza dough divided into 4 equal portions
- Marinara sauce warmed, to serve
Notes
Drain the spinach well so the filling stays thick and the calzone bakes crisp.
Let the calzones rest for 5 minutes after baking so the filling sets before slicing.
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