Calzones For Later Recipes

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

Steps:

• 1. Preheat the Oven to 450°F 2. Divide the Dough 4. Roll the Calzone -Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing. Repeat with remaining pieces of dough. 5. Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a a clear border around the edge. pick the calzone up in both hands and press edges tightly to seal. Set the calzone back on the work surface and press lightly to distribute the filing evenly. Transfer calzones to a parchment-lined baking sheet. 6. Bake the Calzones: Brush calzones (the ones not wrapped in parchment) with olive oil or butter, if desired. Slice steam vents in the top of the calzones with a sharp knife. Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less. 6. Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don't burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze. 7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen. If you put one in your lunchbag in the morning, it will be thawed enough by lunchtime. Unwrap from the plastic before reheating. Reheat them in the microwave in one-minute bursts on HIGH until heated through (2-3 minutes total), or in the oven or a toaster oven at 300° until heated through.