Biscuit Calzone

Ingredients

16 whole frozen, unrisen yeast dinner rolls (I used Rhodes)

1 tablespoon olive oil

1 medium onion, diced

1 pound mild Italian sausage

½ teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon red pepper flakes

1½ cup marinara sauce, your favorite brand, divided

1 (15 oz) container whole milk ricotta cheese

½ cup Parmesan cheese, grated

1½ cups mozzarella cheese, grated, divided

¼ cup romano cheese, grated

2 eggs, beaten

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons fresh parsley, chopped

½ cup pepperoni slices, fully cooked

Preparation

Place frozen rolls on a baking sheet sprayed with non-stick cooking spray to thaw. Cover with plastic wrap or a tea towel and let thaw/rise for 3-5 hours (according to package directions).

Preheat oven to 350°F. Remove plastic wrap or towel, and bake the rolls for 15 minutes (according to package directions). Set aside on a plate.

In a large skillet over medium-high heat, add the olive oil and onion. Cook for 2 minutes and add sausage. Cook until brown, breaking up the sausage as you stir occasionally. Stir in the Italian seasoning, garlic powder, onion powder, red pepper flakes and ½ cup marinara sauce (pour the rest into a bowl and heat for one minute in the microwave). Heat up the meat mixture for a couple of minutes and set aside in a bowl.

In a medium sized microwave safe bowl, combine the ricotta cheese, Parmesan cheese, ¾ cup mozzarella cheese (set the rest aside in a small bowl), romano cheese, 2 eggs, garlic powder, salt and pepper. Microwave on high for 2 minutes and stir. Microwave another 2 minutes or until completely heated through. Stir in the parsley and set aside.

To serve, place the rolls on a plate (slice in half) and serve with bowls of sausage mixture, ricotta cheese mixture, mozzarella cheese, marinara sauce and pepperoni slices. Layer as you please and enjoy!