I have also made these and stuffed them full of breakfast items. Think scrambled eggs, ham, breakfast sausage, and cheese. I an put them together and keep them in the fridge. Then, in the morning, I just pull them out and stuff them in the oven. Breakfast is cooking while I get ready for the day. They are awesome because they can be taken on the go too. My kids love to grab one while they’re on their way out the door for school.
Check out what they are saying about this recipe over at The Pioneer Woman:
“The possibilities are endless!”
Whenever your making anything even remotely close to pizza, you know you have an open-ended amount of things that can be done with it. These calzones are no different!
Ingredients
16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes)
1 Tablespoon Land O’ Lakes Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Johnsonville Italian Sausage
1/2 teaspoon McCormick’s 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 (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.
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Quick Tip: Make ahead of time and freeze for a quick snack.
Thanks again to The Pioneer Woman for this quick and easy recipe.