Prep - Cook - Additional - Ready In -
Servings 8 servings Calories 400.2

Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect ‘finger food’ — no knife and fork required. And because the recipes use refrigerated rolls, it’s an easy score. All you have to do is make the fillings.

Recipe Ingredients

  • 1 (11.3 ounce) can refrigerated dinner rolls, at room temperature
  • Cornmeal for rolling
  • 1 pound spicy Italian sausage, removed from its casing
  • Olive oil, for sauteing, if necessary
  • 1 medium onion, finely chopped
  • ½ large yellow bell pepper, cored and seeded, cut into small dice
  • ½ large red bell pepper, cored and seeded, cut into small dice
  • 2 large garlic cloves, minced
  • 1 cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • Olive oil, for brushing
  • Your favorite marinara-style pasta sauce

Cooking Directions

  1. 1 Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  2. 2 Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its raw color, about 5 minutes. Depending on the amount of fat in the pan, drain or add oil to equal about 2 Tbs. Add onion and peppers; saute until tender, about 5 minutes. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and optional parsley.
  3. 3 Adjust oven rack to center position and heat oven to 450 degrees.
  4. 4 Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
  5. 5 Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

Nutrition Facts

  • Calories 400.2
  • Carbohydrate 28.3 g
  • Cholesterol 55 mg
  • Fat 24 g
  • Fiber 2.6 g
  • Protein 18.1 g
  • Saturated Fat 8.9 g
  • Sodium 896.1 mg
  • Sugar 5.4 g

Chef's Notes

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. Pretty good but not outstanding in my opinion
  2. I followed the recipe with a few minor modifications. I used Pillsbury Pizza Dough. I wanted to make small ones so I cut out 5 inch circles and was able to get 6 or 7 from each roll of dough. I scaled the recipe to make 12 servings and was able to use almost all - Read more ...
  3. The taste is really wonderful but be aware that it's really quite time consuming and tedious to roll out the dinner rolls into 7" rounds. So be sure to plan ahead for this.
  4. Yummy. It was good.
  5. These were time consuming but worth the time spent. They were very flavorful. I will try pizza crust next time and see how they turn out!
  6. These were delicious! I will make them again. I used pizza dough instead of rolls and I think I will continue to do that.
  7. These were really good and fairly easy (a bit time consuming becuase I made 30 of them in one sitting). I couldn't find refridgerated rolls so I used frozen instead and it worked great. I ended up cooking up about 15 and then freezing the rest. They will be a couple of really great dinners - Read more ...
  8. You can't go wrong with this great little appetizer. We had a "calzone making" get together Saturday night for our daughters' upcoming birthday party. We decided to use deli pepper ham instead of the sausage. Because it's a party we went all out and deep fried. A bit time consuming but if you've got friends - Read more ...
  9. These were AWESOME! Flavor was wonderful. I used refrigerated pizza crust as recommended by Skipper and it was super easy to work with. This is definetly a keeper! Thank you!
  10. This recipe is great but it is certainly not quick. The filling is no problem but rolling the dinner rolls is a pain. I will make again but try it using refrigerated pizza crust and making 4 large calzones. (Note: the recipe as stated makes 8 small calzones -- we had two each.) They were - Read more ...

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