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.
