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.
|16||whole frozen, unrisen dinner rolls (i use rhodes) note: can also use frozen bread loaves.|
|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|
|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.