Biscuit Calzones

Biscuit Calzones
  • cooking spray
  • 16 whole frozen yeast dinner rolls (such as Rhodes®)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 pound mild Italian sausage
  • 1 1/2 cups marinara sauce, divided
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 (15 ounce) container whole-milk ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/4 cup grated Romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup sliced pepperoni


  1. Spray a baking sheet with cooking spray. Place frozen rolls on top to thaw. Cover with plastic wrap or a tea towel and let thaw and rise, 3 to 5 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Uncover rolls.
  3. Bake in the preheated oven until golden brown, about 15 minutes. Transfer to a plate.
  4. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until fragrant, about 2 minutes. Add sausage. Cook, breaking up as you stir occasionally, until browned, 5 to 7 minutes. Stir in 1/2 cup marinara sauce, 1/2 teaspoon garlic powder, onion powder, Italian seasoning, and red pepper flakes. Cook until heated through, about 4 minutes. Transfer mixture to a bowl.
  5. Pour remaining marinara sauce into a microwave-safe bowl. Cook in the microwave until heated through, about 1 minute.
  6. Combine remaining 1/2 teaspoon garlic powder, ricotta cheese, 3/4 cup mozzarella cheese, Parmesan cheese, eggs, salt, and pepper in another microwave-safe bowl. Microwave on high for 2 minutes and stir. Continue to microwave until completely heated through, about 2 minutes more. Stir in parsley.
  7. Slice rolls in half and place on a plate. Serve with the bowls of sausage mixture, marinara sauce, cheese mixture, and the pepperoni, layering as you please.

04/16/2018
Biscuit Calzones, recipe PT15M PT1H 5 455 calories

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