Easy Calzones
Try this Easy Calzones recipe, or contribute your own.
Try this Easy Calzones recipe, or contribute your own.
- 1/2 teaspoon salt
- olive oil
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- black pepper
- 1/2 teaspoon italian seasoning
- 1/2 cup grated parmesan
- fresh basil leaves
- 16 whole frozen un-risen dinner rolls (i use rhodes can also use frozen bread loaves)
- 1 whole medium onion diced
- 1 pound breakfast or italian sausage
- 15 ounces whole milk ricotta
- 1 1/2 cups grated mozzarella
- 2 whole eggs plus 1 whole egg beaten
- all-purpose flour for dusting
- marinara sauce warmed, for serving, recipe follows
- 3 to 4 whole cloves garlic minced
- 1 whole small to medium onion chopped
- 1/2 cup white wine (or chicken broth)
- three 15-ounce cans crushed tomatoes
- salt and ground pepper
- pinch sugar
- fresh parsley leaves
- Carbohydrate 2.10783444430462 g
- Cholesterol 36.4221220910101 mg
- Fat 10.1889851980439 g
- Fiber 0.0867291663164894 g
- Protein 8.49603450980646 g
- Saturated Fat 6.41234727023811 g
- Serving Size 1 1 serving (121g)
- Sodium 170.812152532713 mg
- Sugar 2.02110527798813 g
- Trans Fat 0.575785917055617 g
- Calories 134 calories
Step-by-step
- Place the 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 the 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 from the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
- When the 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 half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
- 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.
- Cook's Note: If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
My Easy Calzone Adventure: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a whirlwind of homework help, soccer practice, and the never-ending cycle of laundry. So, when I stumbled upon this easy calzone recipe, it was a revelation! I'm not a chef by any stretch of the imagination; my culinary expertise usually revolves around quick, simple dishes. But this recipe? This was different. It was surprisingly easy, even for someone who prefers speed and efficiency over elaborate culinary techniques. And the result? A warm, comforting, and incredibly flavorful meal that the whole family devoured. No leftovers!
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients needed. Just basic pantry staples and frozen dinner rolls – a true lifesaver on a busy weeknight! I love how adaptable it is too. I sometimes swap out the sausage for leftover chicken or ground beef, depending on what we have on hand. And the marinara sauce? Homemade is best, of course, but even a jarred sauce works wonders here, giving that perfect balance of sweet and tangy that complements the rich, cheesy filling.
The process itself is a breeze. I typically thaw the rolls while I'm getting other things done, like chopping vegetables or prepping the kids' lunches. Then, it’s just a matter of combining the ingredients for the filling – a simple mix of ricotta, mozzarella, Parmesan, herbs, and cooked sausage – and assembling the calzones. The kids even helped with this part, making it a fun family activity. The final touch? A quick egg wash before baking, which gives the calzones a beautiful golden-brown crust. The entire process, from start to finish, took me less than an hour – a testament to the recipe's efficiency and ease of preparation.
The Verdict? This easy calzone recipe has become a weekly staple in our household. It's a fantastic meal for busy weeknights, requiring minimal preparation time and yielding maximum flavor. It's also a great way to use up leftover ingredients, making it an economical and practical choice. Plus, the kids love it, and that’s a win in my book! Give it a try; you won't be disappointed. The satisfaction of a homemade, delicious meal, ready in under an hour, is a feeling I wouldn't trade for anything.
Tips and Variations:
- For a vegetarian option, omit the sausage and add sauteed vegetables like mushrooms, spinach, or bell peppers.
- Experiment with different cheeses! Provolone, fontina, or even a blend of your favorites could work well.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Serve with a side salad for a complete and healthy meal.
- Make ahead! Assemble the calzones ahead of time and store them in the refrigerator until ready to bake.
This recipe is more than just a meal; it's a testament to the fact that even the busiest of us can find time to create something delicious and satisfying. It’s a small act of self-care, a moment to slow down and enjoy the simple pleasure of a homemade meal. And that, my friends, is priceless.
