Preheat oven to 425 F. Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain. Combine sausage with ricotta, parsley. I made calzones tonight for dinner but I just made do with what I had available, since I didn't want to go out in the cold today! I altered the dough recipe and used King Arthers Unbleached Whole Wheat Flour. For the filling.broccoli, cauliflour, onion, garlic, sweet salami (tiny bit), tomato sauce and tons of cheese. These homemade calzones are great as a quick weeknight dinner or a tasty appetizer for your next party! How to make homemade calzones: It doesn't get much easier than these Quick and Easy Calzones. Using a store-bought pizza crust makes these absolutely foolproof and allows you to throw them together in a matter of minutes.
- Preparation Time40 mins
- Cooking Time60 mins
- Serves8
- DifficultyEasy
Ingredients
For the Marinara Sauce
Method
Place the 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 the oven to 205°C.
Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red chilli flakes. Remove from the skillet and allow to cool on a plate.
In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
When the sausage is cool, stir it into the cheese mixture and set aside.
When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
Calzones & Garbage Breadaj's Pizzeria Napoletana
Cook's Note: If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone.
Marinara Sauce:
Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
Method
Place the 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 the oven to 205°C.
Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red chilli flakes. Remove from the skillet and allow to cool on a plate.
In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
When the sausage is cool, stir it into the cheese mixture and set aside.
When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
Calzones & Garbage Breadaj's Pizzeria Napoletana
Cook's Note: If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone.
Marinara Sauce:
Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
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