To make Food Network's recipe, place 16 whole frozen, unrisen dinner rolls on a baking sheet. Let them thaw and rise for 2 to 3 hours. Preheat the oven to 400 F.
Melt 1 tablespoon of butter, and add 1 diced whole onion and cook. Add 1 pound breakfast or Italian sausage and cook while crumbling. Add 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Remove from the skillet. In a separate bowl combine 15-ounces whole milk ricotta, 1 1/2 cups grated mozzarella, 1/2 cup grated Parmesan, 1/2 teaspoon salt, pepper, 2 tablespoons chopped parsley and 2 eggs.
Roll thawed-out rolls on a floured surface until thin. Spoon 3 to 4 tablespoons of the filling onto half the dough. Fold the other half over, and press the edges firmly to seal. Brush each calzone with a beaten egg, and bake for 10 to 13 minutes.
To make the marinara sauce, heat 1 tablespoon olive oil and add 3 to 4 minced garlic cloves and 1 chopped onion. Add 1/2 cup white wine and cook until reduced by half. Add three 15-ounce cans of crushed tomatoes, salt, pepper and a pinch of sugar. Simmer for 30 minutes, and add fresh parsley and fresh basil.Learn more about Cooking