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 16.862675554437 g
- Cholesterol 291.376976728081 mg
- Fat 81.5118815843515 g
- Fiber 0.693833330531915 g
- Protein 67.9682760784517 g
- Saturated Fat 51.2987781619048 g
- Serving Size 1 1 recipe (966g)
- Sodium 1366.4972202617 mg
- Sugar 16.1688422239051 g
- Trans Fat 4.60628733644494 g
- Calories 1070 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.
While a standard pizza exposes its toppings directly to the oven's dry heat, a calzone traps moisture inside an enclosed dough pocket. Managing that internal steam requires precise sequencing so the crust crisps before the ricotta mixture separates. Thawing frozen dough needs two to three hours at room temperature, followed by rolling the portions paper-thin to prevent dense, doughy centers.
Brown the sausage and cook the aromatics over medium-high heat, ensuring the meat crumbles completely before mixing it with the dairy. Cooling the meat mixture prevents the raw eggs in the cheese blend from curdling prematurely. Deglazing the marinara skillet with white wine dissolves the browned bits, while simmering the crushed tomatoes on low for 30 minutes concentrates the acidity. Bake the assembled pockets at 400 degrees F until the egg-washed surface turns golden brown, taking roughly 10 to 13 minutes.
For larger portions, substitute frozen bread loaves by portioning off one-quarter to one-third of a loaf per calzone.
