I may have already mentioned this, but He Who Must Be Fed is an all-Italian boy. So, in order to keep him happy, there are times when I have to put on some Dean Martin or Louie Prima and cook something that will touch his Italian heart.
He loves calzones, but, I don’t make them often because I tend to think they’re a big pain. Plus, I was never sure what the difference was between calzones and Stromboli. I happened to be watching TV – it sounds like I’m a total couch potato, but I’m really not – and saw Ree Drummond making calzones for her cowboys and girls. They looked pretty easy. And they were.
- frozen unrisen dinner rolls (I used Rhodes) or frozen bread loaves
- 1 tablespoon butter
- 1 whole medium onion, diced
- 1 pound breakfast or Italian sausage
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Black pepper
- 2 whole eggs plus 1 whole egg, beaten
- All-purpose flour, for dusting
Melt the butter in a large skillet over medium-high heat. Add the onions and 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.
In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
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 pasta sauce. Fortunately for me, we had some already made.
If you want bigger calzones, use the frozen bread dough.