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Lasagna Calzone How-To

Lasagna Calzones
This is an easy-to-make and easy-to-eat meal perfect for busy days or lunch on the run.
By Gerry Speirs

I’m a true pizza fan but I’ve never really paid that much attention to the calzone. I don’t know why because it’s really quite a genius thing. It has all of the flavors of a pizza but is much easier to eat. The choices for fillings are endless, but I made these lasagna versions which were extremely well-liked in our house. 

The filling has only four ingredients but you’d never know it due to the flavor that these calzones pack! I love how you can just lift up the calzone and eat it. No mess, no fuss. For my calzones I used mild Italian sausage, but next time I’ll try making a hot version. Ground chorizo would be great to use as well. This recipe is so easy to make, so get the kids involved. They’ll love making their own food. 

Start by browning the sausage in a pan with the canola oil. Cook until the sausage is fully cooked, and transfer to a bowl.

Browned ground beef in a bowl

Next add the pasta sauce, ricotta and mozzarella. Stir well to create the filling for the calzone. Set aside until ready to use.

shredded cheese, browned ground beef, and sauce in a bowl

Cut out 4 circles per tube of Pillsbury Thin Pizza Crust. I used an upside down glass bowl with a diameter of 6¾ inches. Fill one half of the circle with 2 heaping tablespoons of the filling mixture.

Rounds of pizza dough topped with ground beef, sauce and shredded cheese

Fold the half with no meat over the half with meat, creating a semi-circle shape. Gently press down around the edges to seal the calzone. Cut two tiny slits in the top of the dough to release steam.

Stuffed pizza dough shaped into half moons

Place in the oven and bake for 20 minutes or until the crust is golden brown in color.

Lasagna Calzones


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