Lasagna Calzones

By EricS52

Ingredients

• 1 tablespoon canola oil
• 1 lb bulk mild Italian pork sausage
• 1 cup tomato pasta sauce
• 1/2 cup ricotta cheese
• 2 cups shredded mozzarella cheese (8 oz)
• 2 cans Pillsbury® refrigerated thin pizza crust

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Step 1
Heat oven to 400°F. Lightly dust cookie sheet with flour.


Step 2
In 10-inch skillet, heat oil over medium heat. Add sausage; cook, stirring frequently, until no longer pink. Transfer sausage to bowl. Add pasta sauce, ricotta cheese and 1 cup of the mozzarella cheese to bowl; mix until well combined. Set aside.


Step 3
Unroll 1 can of dough onto floured surface. Cut out 4 (6 3/4-inch) rounds. Repeat with remaining can of dough to make a total of 8 rounds. Place rounds on floured surface (you may have to do 4 at a time).


Step 4
To make each calzone, spoon 2 heaping tablespoons sausage mixture onto half of dough round. Place 1 tablespoon mozzarella cheese on top of sausage mixture. Fold dough half with no topping over topped dough; press edge of dough to seal and enclose filling. Transfer to cookie sheet.


Step 5
Using sharp knife, gently poke tip through top of each calzone to create 2 steam vents.


Step 6
Bake 20 minutes or until golden brown.



A little water spread around the outer edge of the dough round can help create a tight seal on the calzones.

Use an upside-down glass mixing bowl or plate to get the correct size of dough round.