Easy Refrigerator Biscuit Calzones 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:

• Preheat oven to 375°F Heat olive oil in a large skillet over medium high heat. Add sausage and cook about 4-5 minutes, breaking up the sausage with a wooden spoon as you go along. Add mushrooms and continue cooking until sausage is done and no longer pink.
• Meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. Season with salt and black pepper. Set aside.
• Roll out each biscuit onto a lightly floured work surface using a rolling pin. Roll/flatten until double in size (6"-7" in diameter).
• When sausage mixture is done, drain well on paper towels, patting down well to remove as much grease/oil as you can. Add to cheese mixture. Blending well.
• To the rolls, place about 2 heaping tablespoons of the mixture into the center, keeping away from the sides. Using a pastry brush, brush around HALF of the edges. DO NOT BRUSH ALL AROUND OR IT WILL NOT STICK TOGETHER.
• Fold rolls in half over the filling (fold the un-brushed side onto the brushed side). Seal the edges by gently pressing the tines of a fork around the folded edge.
• Place onto ungreased baking sheet (best to use parchment or a silpat underneath) Brush tops with remaining eggwash and sprinkle with parmesan cheese. Using the tip of a sharp knife, pierce hole in top of calzones to allow steam to escape.
• Bake for approximately 20 minutes until golden brown. Let sit a few minutes before serving with marinara sauce.

Steps:

• PREHEAT oven to 425°F.
• BROWN beef in large skillet; drain.
• Add chilies, water and seasoning mix; mix well PLACE unwrapped pie crusts on cutting board; unfold.
• Cut each crust in half, making 4 half circles.
• Place 1/2 cup beef filling on half of each half circle.
• Place 1/4 cup cheese on top of each.
• Dampen edge of crust with water.
• Fold sides over filling; crimp edges with tines of fork.
• Place on ungreased baking sheet.
• BAKE for 10 to 15 minutes or until golden brown.
• Cool on baking sheet for 5 minutes.
• Garnish suggestions: salsa, shredded lettuce, sour cream, diced tomatoes, sliced green onions.

Steps:

• Brown beef and onion in skillet; drain.
• Add pizza sauce, olives, basil, and oregano to beef mixture.
• Stir till thoroughly mixed.
• Cut a thin slice from the top of rolls or loaf.
• Hollow out bottom of rolls to within 1/2" inch of the edges.
• Sprinkle 3 TBSP cheese on the bottom of each roll; or sprinkle half of cheese on loaf.
• Spoon meat mixture into rolls on top of cheese.
• Sprinkle with remaining cheese.
• Replace rolls tops.
• Wrap individually in foil.
• Refrigerate 3-24 hours or freeze.
• To serve: Place foil wrapped sandwiches on baking sheet and bake at 375 for 40 min if refrigerated and 60-75 minutes if frozen.

Steps:

• Line large colander with coffee filters or cheesecloth and place in large bowl.
• Add ricotta cheese, drain 30 minutes.
• This step can be skipped although it may cause your calzone to be a bit moist and watery in the middle.
• Mix ricotta in bowl with other cheese (s), organo, garlic, and season with salt and pepper.
• Place dough onto lightly floured surface.
• Divide into 2 or 4 pieces depending on how big you want your calzones.
• Shape each into ball into a circle.
• Divide and spread cheese mixture on the dough.
• Divide other fillings and place on top of cheeses.
• Fold circles in half and press edges with tines of a fork.
• Arrange calzones on pizza stone or pan.
• Prick top with fork.
• Bake 18-20 minutes or until lightly browned.
• Serve with side of pizza sauce.