Calzones

I make another calzone using a thin pillsbury crust, but we were looking for something new and a little different to make and came across this on one of my blogs.  It took a little bit of work to roll out and form each one, but it was worth it because they were very delicious.  We only needed 5 1/2 and we were very full, so maybe next time I will cut the recipe down a little to save time.

You can play around with different fillings - whatever you like in a calzone or on a pizza such as pepperoni, mushrooms, green pepper, etc.  I would definitely keep the ricotta mixture, though.  It makes it good!

Note - make sure to plan ahead because the dough takes 2-3 hours to rise.

Ingredients
16 whole frozen, unrisen dinner rolls (I used Rhodes)
1 pound ground sausage, hamburger, or turkey (whichever you prefer in your calzone - we used turkey)
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon dried basil or several tablespoons chopped, fresh basil
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1 1/2 cups grated mozzarella cheese
3 whole eggs
black pepper
2 tablespoons chopped fresh parsley
marinara sauce, for serving

Place frozen rolls on a baking sheet to thaw.  I first sprayed the baking sheet with Pam and sprayed a piece of Saran Wrap with Pam and placed it over the rolls.  Let rise 2-3 hours.

Cook ground meat until brown.  Add Italian seasoning, red pepper flakes, and basil.  Remove from heat and allow to cool.

In a medium bowl, combine ricotta, parmesan, mozzarella, eggs, pepper, and parsley.

Wehn rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.  Spoon approximately 2-3 tablespoons ricotta mixture and 2-3 tablespoons meat onto half of the dough circle.  Fold half the dough over itself, then press edges to seal with a fork.

Brush the surface of each calzone with beaten egg, then bake for 10-13 minutes or until golden brown.  Serve with warm marinara sauce.