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  • Prep 25 min
  • Total 45 min
  • Ingredients 6
  • Servings 8

They taste like lasagna, but these calzones are more fun to eat. The 4-ingredient filling packs a surprising amount of flavor! ...MORE+ LESS-

Gerry Speirs
January 23, 2014

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

Steps

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  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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