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1
Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw.
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2
Cover with a tea towel and let thaw and rise for 2 to 3 hours.
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3
Preheat the oven to 400 degrees F.
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4
Melt the butter in a large skillet over medium-high heat.
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5
Add the onions and allow to cook for a couple of minutes.
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6
Add the sausage and cook until brown, crumbling the sausage as you stir.
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7
Add the Italian seasoning and red pepper flakes.
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8
Remove from the skillet and allow to cool on a plate.
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9
In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
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10
When the sausage is cool, stir it into the cheese mixture and set aside.
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11
When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
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12
Spoon 3 to 4 tablespoons of the filling onto half of the dough circle.
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13
Fold half of the dough over itself, and then press the edges to seal.
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14
Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes.
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15
Serve with warm Marinara Sauce.
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16
Cook's Note: If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone.
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17
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.
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18
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet.
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19
Cook until the liquid reduces by half.
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20
Add the crushed tomatoes and stir to combine.
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21
Add salt and pepper to taste and a pinch of sugar.
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22
Reduce the heat to low and simmer for 30 minutes.
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23
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.
