Lasagna Calzones

Blogger Gerry Speirs of FoodnessGracious uses Pillsbury® refrigerated thin pizza crust to make lasagna calzones.

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  • prep time 25 min
  • total time 45 min
  • ingredients 6
  • servings 8
 

Ingredients

1
tablespoon canola oil
1
lb bulk mild Italian pork sausage
1
cup tomato pasta sauce
1/2
cup ricotta cheese
2
cups shredded mozzarella cheese (8 oz)
2
cans Pillsbury™ refrigerated thin pizza crust

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Lightly dust cookie sheet with flour.
  • 2 In 10-inch skillet, heat oil over medium heat. Add sausage; cook, stirring frequently, until no longer pink. Transfer sausage to bowl. Add pasta sauce, ricotta cheese and 1 cup of the mozzarella cheese to bowl; mix until well combined. Set aside.
  • 3 Unroll 1 can of dough onto floured surface. Cut out 4 (6 3/4-inch) rounds. Repeat with remaining can of dough to make a total of 8 rounds. Place rounds on floured surface (you may have to do 4 at a time).
  • 4 To make each calzone, spoon 2 heaping tablespoons sausage mixture onto half of dough round. Place 1 tablespoon mozzarella cheese on top of sausage mixture. Fold dough half with no topping over topped dough; press edge of dough to seal and enclose filling. Transfer to cookie sheet.
  • 5 Using sharp knife, gently poke tip through top of each calzone to create 2 steam vents.
  • 6 Bake 20 minutes or until golden brown.
  • 1 Heat oven to 400°F. Lightly dust cookie sheet with flour.
  • 2 In 10-inch skillet, heat oil over medium heat. Add sausage; cook, stirring frequently, until no longer pink. Transfer sausage to bowl. Add pasta sauce, ricotta cheese and 1 cup of the mozzarella cheese to bowl; mix until well combined. Set aside.
  • 3 Unroll 1 can of dough onto floured surface. Cut out 4 (6 3/4-inch) rounds. Repeat with remaining can of dough to make a total of 8 rounds. Place rounds on floured surface (you may have to do 4 at a time).
  • 4 To make each calzone, spoon 2 heaping tablespoons sausage mixture onto half of dough round. Place 1 tablespoon mozzarella cheese on top of sausage mixture. Fold dough half with no topping over topped dough; press edge of dough to seal and enclose filling. Transfer to cookie sheet.
  • 5 Using sharp knife, gently poke tip through top of each calzone to create 2 steam vents.
  • 6 Bake 20 minutes or until golden brown.

EXPERT TIPS

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Expert Tips

A little water spread around the outer edge of the dough round can help create a tight seal on the calzones.

Use an upside-down glass mixing bowl or plate to get the correct size of dough round.

Nutritional information

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