Sausage Mushroom Pasta Calzones Recipes

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ITALIAN SAUSAGE CALZONE



Italian Sausage Calzone image

My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 tube (13.8 ounces) refrigerated pizza crust
1 can (8 ounces) pizza sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound bulk Italian sausage, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.

Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

CREAMY SAUSAGE-MUSHROOM RIGATONI



Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

SAUSAGE-MUSHROOM PASTA CALZONES



Sausage-Mushroom Pasta Calzones image

Stuff egg roll wrappers with delicious fillings, and you've got individual calzones without a lot of work!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7

1/2 pound bulk pork sausage
1 small onion, chopped (1/4 cup)
1 cup spaghetti sauce
6 square egg roll wrappers (about 6 1/2 inches square)
1/2 cup sliced mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup crumbled Gorgonzola cheese, if desired

Steps:

  • Heat oven to 400° F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage and onion in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in spaghetti sauce; cook until hot.
  • Spoon sausage mixture on half of each egg roll wrapper to within 1/2 inch of edge. Top with mushrooms, 1/2 cup of the mozzarella cheese and the Gorgonzola cheese. Moisten edges of wrappers lightly with water. Fold over filling; press edges to seal. Place in baking dish.
  • Sprinkle with remaining mozzarella cheese. Bake uncovered 15 to 20 minutes or until calzones are hot and cheese begins to brown. Serve with additional spaghetti sauce in desired.

Nutrition Facts : Calories 295, Carbohydrate 34 g, Cholesterol 30 mg, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1030 mg

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