Easy Calzones

Ingredients

• 8 servings bell pepper black
• 1 pound breakfast italian
• 1 tablespoon butter 
• 45 ounce tomatoes crushed canned
• 16  un-risen dinner rolls whole frozen canned (I use Rhodes, can also use bread loaves)
• 2  eggs plus 1 egg whole beaten
• 8 servings basil leaves fresh
• 2 tablespoons parsley fresh chopped
• 8 servings parsley leaves fresh
• 8 servings salt and ground pepper 
• 0.5 teaspoon penzey's southwest seasoning italian
• 1.5 cups mozzarella cheese grated
• 8 servings olive oil 
• 1 medium onion diced whole
• 1  onion whole small to medium chopped
• 0.5 cup parmesan grated
• 0.3 teaspoon pepper flakes red
• 0.5 teaspoon salt 
• 15 ounces milk ricotta whole
• 1 pinch sugar 
• 0.5 cup white wine (or chicken broth)
• 3 cloves garlic whole minced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• kitchen towels

Directions

1. Watch how to make this recipe.
2. 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.
3. Preheat the oven to 400 degrees F.
4. Melt the butter in a large skillet over medium-high heat.
5. Add the onions and allow to cook for a couple of minutes.
6. Add the sausage and cook until brown, crumbling the sausage as you stir.
7. Add the Italian seasoning and red pepper flakes.
8. Remove from the skillet and allow to cool on a plate.
9. In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
10. When the sausage is cool, stir it into the cheese mixture and set aside.
11. 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.
12. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes.
13. Serve with warm Marinara Sauce.
14. 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.
15. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
16. Add the crushed tomatoes and stir to combine.
17. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
18. 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.