Roasted Red Pepper and Chicken Sausage Calzone with Spinach and Mushrooms

As easy as (pizza) pie, a cheesy chicken sausage calzone filled with the best veggie combo.


Servings: 4

  • 4 tsp olive oil extra virgin, divided
  • ½ tsp garlic minced
  • ¼ tsp crushed red pepper
  • 1 cup mushrooms thinly sliced
  • 1 link chicken sausage sliced
  • 1 pound pizza dough homemade or store bought
  • kosher salt
  • black pepper
  • ¼ tsp basil dried
  • ¼ tsp oregano dried
  • ½ cup roasted red peppers thinly sliced
  • ½ cup spinach
  • ¾ cup mozzarella shredded
  • ⅛ cup parmesan shredded
  • sprinkle of grated parmesan for serving
  • marinara or ranch for dipping


1. Preheat oven to 450 degrees.

2. Heat 2 teapoons of olive oil in a medium skillet over medium heat. Add garlic and crushed red pepper, stirring until garlic is fragrant, 1-2 minutes. Add mushrooms and let cook for 2-3 minutes, undisturbed. Add chicken sausage and stir. Sauté until mushrooms and chicken sausage begin to brown. Remove to a bowl.

3. Lightly flour a calzone mold or work surface. Stretch pizza dough to fit calzone mold or into a circular shape. Drizzle 1 teaspoon olive oil over dough, and sprinkle with kosher salt, black pepper, basil and oregano.

4. Pat roasted red peppers dry with a paper towel. On one half of the dough, evenly layer spinach, roasted red peppers, and the mushroom chicken sausage mixture. Sprinkle on cheeses.

5. Carefully fold in half and lightly pinch edges shut. Place calzone on greased baking sheet. Cut a few small slits in the top of the calzone.

6. Bake for 15 minutes or until top is golden. Remove from oven, drizzle with remaining teaspoon of olive oil, and sprinkle with grated parmesan cheese. Let sit for 5 minutes, then cut into slices. Serve immediately with ranch or marinara and enjoy!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes