EASY CALZONES - THE PIONEER WOMAN
What’s the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to.
Provided by Ree Drummond
Categories main dish
Total Time 3 hours 20 minutes
Prep Time 3 hours
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- 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.
EASY CALZONES - THE PIONEER WOMAN
What’s the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to.
Provided by Ree Drummond
Categories main dish
Total Time 3 hours 20 minutes
Prep Time 3 hours
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- 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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