Mini Calzones
This mini calzones recipe uses frozen dinner rolls as the crust to make them super easy. Stuffed with sausage and cheese, they're the perfect party snack!
Ingredients
- 36whole frozen, unrisen dinner rolls, such as Rhodes
- 1 tbspUnsalted Butter
- 1 mediumYellow Onion, diced
- 1 lbItalian sausage
- 0.5 tspItalian Seasoning
- 0.25 tspRed Pepper Flakes
- 15 ozwhole milk ricotta cheese
- 1.5 cupMozzarella Cheese, shredded
- 0.5 cupParmesan Cheese, grated
- 3 largeEggs, divided
- 0.5 tspKosher Salt
- 2 tbspfresh parsley, chopped
- Ground Black Pepper, to taste
- Marinara sauce, to serve
Instructions
- 1
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.
- 2
Preheat the oven to 400°.
- 3
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.
- 4
Combine ricotta, mozzarella, parmesan, 2 eggs, salt, parsley, and black pepper in a separate bowl. Set aside.
- 5
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.
- 6
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.
- 7
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.