Biscuit Calzone


16 whole frozen, unrisen yeast dinner rolls (I used Rhodes)
1 tablespoon olive oil
1 medium onion, diced
1 pound mild Italian sausage
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes
1½ cup marinara sauce, your favorite brand, divided
1 (15 oz) container whole milk ricotta cheese
½ cup Parmesan cheese, grated
1½ cups mozzarella cheese, grated, divided
¼ cup romano cheese, grated
2 eggs, beaten
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh parsley, chopped
½ cup pepperoni slices, fully cooked


Place frozen rolls on a baking sheet sprayed with non-stick cooking spray to thaw. Cover with plastic wrap or a tea towel and let thaw/rise for 3-5 hours (according to package directions).
Preheat oven to 350°F. Remove plastic wrap or towel, and bake the rolls for 15 minutes (according to package directions). Set aside on a plate.
In a large skillet over medium-high heat, add the olive oil and onion. Cook for 2 minutes and add sausage. Cook until brown, breaking up the sausage as you stir occasionally. Stir in the Italian seasoning, garlic powder, onion powder, red pepper flakes and ½ cup marinara sauce (pour the rest into a bowl and heat for one minute in the microwave). Heat up the meat mixture for a couple of minutes and set aside in a bowl.
In a medium sized microwave safe bowl, combine the ricotta cheese, Parmesan cheese, ¾ cup mozzarella cheese (set the rest aside in a small bowl), romano cheese, 2 eggs, garlic powder, salt and pepper. Microwave on high for 2 minutes and stir. Microwave another 2 minutes or until completely heated through. Stir in the parsley and set aside.
To serve, place the rolls on a plate (slice in half) and serve with bowls of sausage mixture, ricotta cheese mixture, mozzarella cheese, marinara sauce and pepperoni slices. Layer as you please and enjoy!


Biscuit Calzone is the perfect bite, filled with layers of mind-blowing pizza cheesy toppings. All the goodness without the fuss!

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8 servings


Sunday, April 9, 2017 - 10:43am


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