Italian Sausage and Feta Calzone

I almost didn’t write a blog post about this meal because I didn’t think it was worthy of its own post. I considered it “unblogable” until my kids tried it. They were so excited about it. My 5 year old looked at me and said, “mommy this is so yum. You need to put this online.” The two year old just shoveled it in her mouth and didn’t say a word. I have never had a dinner reaction like that before, so here I am – posting!

Well at least I got to use a lot of stuff in the fridge I had left over like my last bit of feta and some pasta sauce.  I got this recipe from a pillsbury box a long while back and have used/adapted it often.  I started this recipe by cooking a whole pack of Italian sausage.  It was greasy so I had to drain it.  I used 1/3 of the meat for this recipe and I saved the rest for later.  After I unrolled the crescent rolls, I added sauce, feta, mozzarella and meat, and closed it up.  Not as beautifully as pillsbury but good enough.  The calzone baked for about 15 minutes and was ready.  I served it with homemade fries.  I could have easily added more stuff, like bell peppers and onions, but I will save it for next time.



– 1/2 lb Italian pork sausage
– 1 can (8 oz) Pillsbury crescent dinner rolls
– 1/4 cup pizza sauce or spaghetti sauce
– 1/4 cup shredded mozzarella cheese (2 oz)
– 1/4 cup ricotta cheese
– 1 egg, beaten


1.  Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage over medium heat until no longer pink; drain.

2.  On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.

3.  Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

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