Mini Calzones

• servings: 8 servings
• active time: 3 hours
• total time: 3 hours 20 minutes

Ingredients

36 whole frozen, unrisen dinner rolls, such as Rhodes

1 tbsp. unsalted butter

1 medium yellow onion, diced

1 lb. Italian sausage

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

15 oz. whole milk ricotta cheese

1 1/2 c. shredded mozzarella cheese

1/2 c. grated parmesan cheese

3 large eggs, divided

1/2 tsp. kosher salt

2 tbsp. chopped fresh parsley

Black pepper, to taste

Marinara sauce, to serve

Directions

Place frozen rolls on 2 baking sheets to thaw. Cover with a greased piece of plastic wrap and let thaw and rise for 2 to 3 hours.

Preheat the oven to 400°.

Melt the butter in a large skillet over medium-high heat. Add the onion and allow to cook for a couple of minutes. Add the 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.

Combine ricotta, mozzarella, parmesan, 2 eggs, salt, parsley, and black pepper in a separate bowl. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until oval shaped and paper thin (about 5 inches long). For each piece of dough, spread about 1 tablespoon of the ricotta filling onto half of the dough oval. Sprinkle with 1 tablespoon of sausage.

Whisk the remaining egg with 1 tablespoon of water in a small bowl. Brush along the edges of the dough pieces. Fold half of the dough over itself; use a fork to crimp the edges to seal. Line 2 baking sheets with parchment and arrange the calzones about 1 inch apart on the baking sheets.

Brush the surfaces of the calzones with remaining egg mixture, then bake for 10 to 13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Nutrition

• Calories: 919
• Total Fat: 51 g
• Saturated Fat: 23 g
• Trans Fat: 0 g
• Cholesterol: 198 mg
• Sodium: 1550 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 44 g