Recipe by Bob Evans®
"A quick and easy family meal, these calzones are filled with sausage and mushrooms."
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Bob Evans® Italian Sausage Roll
1 (1 pound) loaf
frozen bread dough, thawed
1 (4 ounce) jar
sliced mushrooms, drained
grated mozzarella cheese
These calzones were SOOO good. I used awesome-tasting Jennie-O hot Italian turkey sausage for a leaner calzone, and sautéed fresh white mushrooms in olive oil with freshly minced garlic and Italian seasoning (instead of jarred mushrooms). I also used Rhode's frozen bread dough like the previous rater suggested (delicious). Toward the end of the baking time, I brushed the tops of the zones with olive oil and parmesan cheese. I baked them a little longer, until they were golden brown. My fiancé LOVED them and the way our apartment smelled while they were baking :). He bragged about them at work the next day.
My entire family liked this recipe. (We used fresh pizza dough rather than frozen bread, but that was the only modification.) Make sure to use flavorful pizza sauce and sausage, since that's where the flavor is coming from. :) Would definitely make again.
I love this filling, it is full of flavor. I use Rhodes frozen bread dough, it is easy to roll out and tastes so close to homemade. Thanks!
These were a great and quick meal. I let my dough thaw overnight. Then, as I prepared my sides, I let it rise. I also added sauteed peppers, garlic and onions, and pepperoni. I served the pizza sauce on the side for dipping. It was Wonderful!!!
First time I've worked with frozen bread dough - ugh...not easy (seems you really need a rolling pin). To thaw quick, I placed the frozen loaf in a closed bag into hot water in the sink - thawed in minutes. Used fresh mushrooms, red, green peppers diced and sauteed in olive oil. Put this together with browned mild Italian sausage meat (cooked up with garlic powder & Italian seasoning). Really messy with the floured counter top but eventually got the mixture into the bread. Once the calzones were in the oven - I noticed I forgot the cheese! Put the cheese on the top of each calzone. Got kudos on the great taste. Next time should be easier.
I made these on Sunday when I make my other meals for the week. It was a little difficult to roll out the dough but that could just be me:) I froze them (pre-baked) and we ate them on Weds. They were fantastic! I only wish I could find frozen wheat dough.
This was so good! I used fresh, refrigerated pizza dough, and sauteed the mushrooms in a little butter and olive oil beforehand. And at the suggestion of another reviewer, after baking them for 20 minutes I brushed some olive oil on the top of them then sprinkled with some Parmesan, and baked them for another 3 or 4 minutes. I had a tough time keeping the calzones pressed together, so I used a couple toothpicks each to keep them secured so they wouldn't fall apart. These were delicious!!
Simple and easy to make! I used turkey sausage, skim mozzarella, mushrooms and diced tomatoes w/ garlic & onion as the filling and Pillsbury pizza dough as the crust. They turned out great and were a big hit with my family! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Mushroom Calzones
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 349
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