We love to have a special dinner on Sundays when we have family movie night. We had been ordering pizza and we probably will still do that a couple times a month. But on the other weeks, these Easy Calzones are on the menu. I love that you can personalize them with your own fillings or you can make a bunch of one kind and freeze the extras for another week.
My husbands preferred filling is sausage, mushroom, and black olives. Serve up these warm pizza pockets with some marinara and you are set. My girls loved that they got to dip their dinner.
*adapted from Ree Drummond (The Pioneer Woman)
16 frozen, unrisen dinner rolls. I like Rhodes brand.
1 lb ground sausage
½ teaspoon Italian seasoning
15 oz ricotta cheese
½ cups grated parmesan cheese
1 ½ cup grated mozzarella cheese
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon dried parsley
1 cup fresh chopped mushrooms
½ cup sliced black olives
1 whole egg, beaten
Marinara or Ranch for dipping
1. Place frozen rolls on a greased baking sheet to thaw. Cover with a light towel to rise for 4-5 hours (depending on the temp of your kitchen)
2. Preheat oven to 400 degrees.
3. In a skillet cook sausage until brown and add Italian seasoning. Remove from the pan and allow to cool.
4. In a bowl, combine the ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When the sausage has cooled, stir it in a d set aside. (You can make this in the morning and store in the fridge while the rolls rise)
5. When rolls have thawed and risen, roll them out on a floured surface until very thin. Think paper thin.
6. Spoon 2 tablespoon cheese filling on to dough and sprinkle with mushrooms and black olives. Fold half of the dough over itself and press the edges to seal. I use a fork to really seal up the edges.
7. Place calzones on a greased baking sheet and brush with beaten egg. Bake for 10-13 minutes until a nice golden brown. Serve with ranch or marinara. YUM!
Liked the Easy Calzones? Try my Italian Easter Bread