Easy Calzones | The Pioneer Woman Cooks | Ree Drummond

Easy Calzones | The Pioneer Woman Cooks | Ree Drummond

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  • 16

    whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.

  • 1

    Tablespoon Butter

  • 1

    whole Medium Onion, Diced

  • 1

    pound Breakfast Or Italian Sausage

  • ½

    teaspoon Italian Seasoning

  • ¼

    teaspoon Red Pepper Flakes

  • 15

    ounces, fluid Whole Milk Ricotta Cheese

  • ½

    cup Grated Parmesan Cheese

  • 1-½

    cup Grated Mozzarella Cheese

  • 2

    whole Eggs

  • ½

    teaspoon Salt

  • Black Pepper To Taste

  • 2

    Tablespoons Chopped Fresh Parsley

  • Marinara Sauce, For Serving

  • 1

    whole Egg Beaten


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.


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