Calzones Recipe

Recipe 7/52 for my 30 before 30 list. I am making and blogging about one new recipe a week. Kenny and I were watching the food network when The Pioneer Woman was on. She was making Calzones. Kenny loves them but I had never made them before, so I decided to give it a try. I found her Calzones Recipe on their website.

I made Dustyn one with just Mozzarella Cheese and Pepperoni. He ate almost half. That really surprised me since he is such a picky eater.

Calzones Recipe

Calzones Recipe 2014-07-16 08:54:21
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Ingredients

1. 16 whole Frozen, Unrisen Dinner Rolls
2. 1 Tablespoon Butter
3. 1 whole Medium Onion, Diced
4. 1 pound Breakfast
5. 1/2 teaspoon Italian Seasoning
6. 1/4 teaspoon Red Pepper Flakes
7. 15 ounces, fluid Whole Milk Ricotta Cheese
8. 1/2 cup Grated Parmesan Cheese
9. 1-1/2 cup Grated Mozzarella Cheese
10. 2 whole Eggs
11. 1/2 teaspoon Salt
12. Black Pepper To Taste
13. 2 Tablespoons Chopped Fresh Parsley
14. Marinara Sauce, For Serving
15. 1 whole Egg Beaten

Marinara Sauce

1. Olive oil
2. 3 to 4 whole cloves garlic, minced
3. 1 whole small to medium onion, chopped
4. 1/2 cup white wine (or chicken broth)
5. Three 15-ounce cans crushed tomatoes
6. Salt and ground pepper
7. Pinch sugar
8. Fresh parsley leaves
9. Fresh basil leaves

Instructions

1. Place the frozen rolls on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
2. Preheat the oven to 400 degrees F.
3. 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 pepper flakes. Remove from the skillet and allow to cool on a plate.
4. In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
5. When the sausage is cool, stir it into the cheese mixture and set aside.
6. 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.
7. 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.

Marinara Sauce

1. 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.
2. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
3. 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.
4. 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.

Notes

1. If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone.

By Sarah Halstead Adapted from Pioneer Woman Adapted from Pioneer Woman by Sarah Halstead http://www.sarahhalstead.com/

Hope you enjoy this recipe. The Calzones were pretty easy to make and delicious.

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