Prep 15 mins
Cook 15 mins
Great little appetizers, and so simple to make.
- 1 tablespoon olive oil
- 1⁄2 lb sweet Italian sausage, ground
- 1 cup portabella mushroom, diced
- 1 cup part-skim ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1⁄4 cup fresh basil, chopped
- kosher salt, to taste
- black pepper, to taste
- 2 (10 ounce) cans refrigerated biscuits, 16 in total (Grands)
- 1 egg, mixed with 1 tbsp water for eggwash
- 1⁄2 cup parmesan cheese, grated
- 2 cups marinara sauce, warmed
- 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.
What with the cheeses, the sausage & the marinara sauce, these little tasties were flavorful enough for us to enjoy for a meal! Good enough, in fact, for me to make again to have on my next finger food buffet for a group I host! Thanks for sharing the recipe! [Made & reviewed in the current ADOPT A TAG event]
Preparation was spot on. There was just enough mixture to stuff the calzones. The flavor was really good but was missing some additional spice such as oregano or Italian seasoning. Good luck in the contest!