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Makes: 8 servings adjust



  • 16 Frozen, Unrisen Dinner Rolls, she uses rhodes, can also use frozen bread loaves

Step 1

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.

Step 2

Preheat oven to 400 degrees.


  • 1 tablespoon Butter
  • 1 Medium Onion, Diced
  • 1 pound Breakfast or Italian Sausage
  • 12 teaspoon Italian Seasoning
  • 14 teaspoon Red Pepper Flakes

Step 3

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.


  • 15 ounces Fluid Whole Milk Ricotta Cheese
  • 12 cup Grated Parmesan Cheese
  • 1 12 cups Grated Mozzarella Chee
  • 2 Eggs
  • 12 teaspoon Salt
  • 12 teaspoon Pepper, to taste

Step 4

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.


  • 1 bag Pepperoni

Step 5

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.


  • 1 Egg, beaten
  • 1 cup Marinara Sauce, for dipping

Step 6

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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