Biscuit Calzones Recipes

BISCUIT DOUGH CALZONES

Steps:

• Preheat oven to 375 degrees
• Open canned biscuits
• On a floured surface, using a floured rolling pin, roll out each biscuit to a thickness of around 1/4 inch.
• Place a spoonful of pizza sauce on the rolled out dough, staying away from all the edges.
• Fill center of the calzone with filling of choice.
• Using a little water dampen your finger.
• Take your dampened finger and wet all edges of the dough. This will help seal your dough together.
• Fold your dough over to form a half circle.
• Using a fork, crimp the edges to assure that the calzone is sealed. You could also use your fingers.
• Place on a ungreased cookie sheet or pizza stone in your over.
• Cook until the calzones are golden brown approximately 13-15 minutes.
• Serve with pizza sauce to dip.

MINI BISCUIT CALZONES

Steps:

• 1. Preheat oven 375°F. If you are going to use sausage instead of pepperoni, be sure to brown up the sausage first.
• 2. Roll out the biscuits on a lightly floured surface using a rolling pin until they are twice the size
• 3. Put about 1/2 teaspoon of Pizza Sauce on one half, Add 2 tablespoons of Cheese and a couple pieces of pepperoni or 2 tablespoons of Sausage. Keep everything away from the edges.
• 4. Using your finger or pastry brush edge with egg wash, fold biscuit over and lightly pressed the tines of the fork into the edges to seal
• 5. Put on a baking sheet covered in Parchment paper. Brush egg wash on the top and sprinkle with parmesan cheese and garlic salt.** ** I didn't do this part this time, but plan to next time**
• 6. Bake for 12-15 minutes until golden brown. Let sit for a few minutes. Then serve with remainder of warmed marinara sauce.

EASY REFRIGERATOR BISCUIT CALZONES

Steps:

• 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.