Spinach Whole Wheat Calzone

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 7.1 g
  • Cholesterol: 17.4 mg
  • Sodium: 498.8 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 10.4 g

View full nutritional breakdown of Spinach Whole Wheat Calzone calories by ingredient
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Number of Servings: 16


    1 1/2 cups Water
    2 teaspoon Active Dry Yeast
    2 cups whole Wheat Flour
    2 c bread flour
    2 1/2 teaspoons salt
    2 tbsp olive oil

    For Filling:
    6 oz ground sausage, cooked and drained
    0.25 lb 90% ground beef
    1/2 c onion, chopped
    2 garlic cloves
    5 oz fresh spinach
    4 oz fresh mozarella, cut into small cubes
    1/4 c parmesan, shredded
    Salt and pepper to taste
    Oregano to taste (I recommend 1 tsp dried)
    1/2 c tomato sauce plus extra for dipping (optional)


Heat water to ~120 degrees. In the bowl of a stand mixer fitted with dough attachment: combine flour, salt, and yeast. With the mixer on low, add water. Mix until dough comes together then increase speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Dough should pull away from the sides of the bowl but still feel moist. Let the dough rise until doubled.

Meanwhile, cook sausage and ground beef. Remove cooked meat to a large bowl. Add onion to the pan and saute until tender (approx 5-7 min). Add garlic and spinach. Heat until the garlic is fragrant and spinach wilted, approx 1 min. Add to meat mixture. Add cheese to mixture and stir to combine. Season with salt, pepper, and oregano to taste. Set aside.

Preheat oven to 425. Use parchment paper or spray pan. Once dough has risen, divide into 8 equal pieces. Roll each piece out into a 6" circle. Place 1 tbsp tomato sauce onto the dough and top with 1/4 c of the filling. Fold dough in half and crimp edges. Brush with olive oil.

Cook for 30 min, turning pan once. Serve with extra tomato sauce for dipping (optional).

Serving Size: Makes 8 individual calzones

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