Easy Calzones
Liven up your dinner table with these delicious homemade calzones. Flaky and golden brown on the outside, they are filled with a savory mixture of sausage, cheeses, and Italian seasonings. Serve these warm delights alongside a side of marinara sauce for a comforting and satisfying meal that the whole family will love.
— Constant Cookbook
Ingredients
- 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 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
Instructions
- Place frozen rolls on 2 baking sheets to thaw. Cover with a greased piece of plastic wrap and let thaw and rise for 2 to 3 hours.
- Preheat the oven to 400°.
- Melt the butter in a large skillet over medium-high heat. Add the onion and allow to cook for a couple of minutes. Add the 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.
- Combine ricotta, mozzarella, parmesan, 2 eggs, salt, parsley, and black pepper in a separate bowl. Set aside.
- When rolls are thawed and risen, roll them out on a lightly floured surface until oval shaped and paper thin (about 5 inches long). For each piece of dough, spread about 1 tablespoon of the ricotta filling onto half of the dough oval. Sprinkle with 1 tablespoon of sausage.
- Whisk the remaining egg with 1 tablespoon of water in a small bowl. Brush along the edges of the dough pieces. Fold half of the dough over itself; use a fork to crimp the edges to seal. Line 2 baking sheets with parchment and arrange the calzones about 1 inch apart on the baking sheets.
- Brush the surfaces of the calzones with remaining egg mixture, then bake for 10 to 13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
Cook Time
20M
Prep Time
PT3H
Yield
8
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