Serves: 8

We love calzones in our house! They’re easy to eat, and you can fill them with whatever pizza-friendly ingredients you like. You can serve them with marinara as a dipping sauce or you can pour marinara sauce over the calzones after they’re baked.

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16 whole frozen, unrisen dinner rolls (i use rhodes) note: can also use frozen bread loaves.
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces , fluid whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cup 1-1/2 grated mozzarella cheese
2 whole eggs
1/2 teaspoon salt
black pepper to taste
2 tablespoons chopped fresh parsley
marinara sauce, for serving
1 whole egg, beaten


Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.


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