Servings:8 | Calories:385 | Total Fat:30g | Chol:135mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
Sat Fat 14g
Total Carb 5g
44% Italian Sausage
24% Whole Milk Ricotta Cheese
17% Others combined
13% Grated Mozzarella Cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 Tablespoon Butter 1 whole Medium Onion, Diced 1 pound Breakfast Or Italian Sausage 1/2 teaspoon 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. Cook time: 20 Minutes Prep time: 3 Hours
Directions : View recipe directions on thepioneerwoman.com