Calzone with Sausage, Spinach, Fontina, and Pine Nu

Name: Calzone with Sausage, Spinach, Fontina, and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for brushing; 2 red onions, cut into thin wedges; 12 ounces sweet Italian sausage, removed from casings and crumbled; 8 large cloves garlic, peeled; 2 cups packed spinach leaves; 1/4 teaspoon red pepper flakes; Basic Pizza Dough (page 33); 2 tablespoons coarsely chopped fresh mint; 2 cups shredded Italian fontina cheese; 1 cup pine nuts, toasted in olive oil (page 184); Coarse sea salt

Servings: persons

2 tablespoons olive oil, plus more for brushing
2 red onions, cut into thin wedges
12 ounces sweet Italian sausage, removed from casings and crumbled
8 large cloves garlic, peeled
2 cups packed spinach leaves
1/4 teaspoon red pepper flakes
Basic Pizza Dough (page 33)
2 tablespoons coarsely chopped fresh mint
2 cups shredded Italian fontina cheese
1 cup pine nuts, toasted in olive oil (page 184)
Coarse sea salt

1
Prepare a very hot fire (650F) in a wood-fired oven or cooker.
2
Put the 2 tablespoons olive oil in a high-heatproof terra-cotta baking dish or cast-iron skillet.
3
Add the onions, sausage, and garlic.
4
Place in the center of the wood-fired oven to cook until the sausage is lightly crisped and the onions and garlic are well caramelized, about 15 minutes.
5
Remove from the oven and stir in the spinach and red pepper flakes.
6
Set aside to cool slightly.
7
When ready to form the dough, flour a baking peel and shape each dough ball into an 8-inch round on the peel.
8
Lightly brush the dough with olive oil without getting the oil on the peel.
9
Spread the filling on half of the dough, leaving 3/4 inch on the edge.
10
Add the mint, then sprinkle with the cheese and pine nuts.
11
Lightly salt.
12
Fold the dough over the filling, matching up the edges.
13
Fold the edges over to further seal and crimp closed with a fork.
14
Lightly brush the top with olive oil and lightly sprinkle with sea salt.
15
Let rest for 10 minutes.
16
Slide the calzones onto the floor of the wood-fired oven, 8 to 10 inches away from the heat source, and bake, turning occasionally for even color, until they are puffed and golden, 10 to 15 minutes.
17
Let cool for 5 minutes, then cut in half and serve.

1145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for brushing, 2 red onions, cut into thin wedges, 12 ounces sweet Italian sausage, removed from casings and crumbled, 8 large cloves garlic, peeled, and more.

Yes, Calzone with Sausage, Spinach, Fontina, and Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calzone with Sausage, Spinach, Fontina, and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions