16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes)
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten
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.
Preheat oven to 400 degrees.
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.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
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.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
Do not defrost. Take out however many calzones you want to cook, place them on a sprayed pan. Cook on an upper rack in the oven at 350 degrees for about 30 minutes or until they are golden brown and not burnt. Heat up the marinara sauce in the microwave and use it as a dipping sauce.