Easy Refrigerator Biscuit Calzones |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great little appetizers, and so simple to make. Ingredients:
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 |
Directions:
1. 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.
2. Meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. Season with salt and black pepper. Set aside.
3. Roll out each biscuit onto a lightly floured work surface using a rolling pin. Roll/flatten until double in size (6 -7 in diameter).
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake for approximately 20 minutes until golden brown. Let sit a few minutes before serving with marinara sauce.
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