Easy Sausage Calzones
- Ready In:
- 3hrs
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 16 whole frozen UN-risen dinner rolls (She uses Rhodes)
- 1 tablespoon butter
- 1 whole medium onion, minced
- 1 lb breakfast sausage or 1 lb Italian sausage
- 1⁄2 teaspoon italian seasoning
- 1⁄4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta cheese
- 1 1⁄2 grated mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt and black pepper
- 2 whole eggs plus 1 whole eggs, beaten
- all-purpose flour, for dusting
- marinara sauce, warmed, for serving, recipe follows
- 1 -2 olive oil
- 3 -4 whole garlic cloves, minced
- 1 whole small to medium onion, minced
- 1⁄2 cup white wine or 1/2 cup chicken broth
- 3 (15 ounce) cans crushed tomatoes
- 1 pinch sugar
- salt and pepper
- fresh parsley leaves
- fresh basil leaf
directions
- 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 F.
- Melt the butter in a large skillet over medium high heat.
- Add the onions and allow to cook for a couple of minutes.
- Add the sausage and cook until brown, crumbling the sausage as you stir.
- Add the Italian seasoning and red pepper flakes.
- Remove form the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan cheeses, salt, some pepper, parsley and 2 eggs.
- When sausage is cool, stir it into the cheese mixture and set aside.
- When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
- Spoon 3 to 4 tablespoons of the filling onto the half of the dough circle.
- Fold half of the dough over itself and the press the edges to seal. Use a fork, if needed.
- Brush the surface of each calzone with the beaten egg and then bake until nice and golden brown. 10 to 13 minutes.
- Serve with warm Marinara sauce.
- Add a teaspoon or so of olive oil into a hot pan over medium high heat.
- add garlic and onion and stir.
- Add the wine (or chicken broth) whisking to deglaze the bottom of the skillet.
- Add salt and pepper and a pinch of sugar.
- Reduce the heat to low and simmer 30 minutes.
- Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine.
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RECIPE SUBMITTED BY
Jane from Ohio
United States