Recipe by USA WEEKEND columnist Pam Anderson
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (11.3 ounce) can
refrigerated dinner rolls, at room temperature
Cornmeal for rolling
spicy Italian sausage, removed from its casing
Olive oil, for sauteing, if necessary
onion, finely chopped
yellow bell pepper, cored and seeded, cut into small dice
red bell pepper, cored and seeded, cut into small dice
garlic cloves, minced
grated mozzarella cheese
grated Parmesan cheese
minced fresh parsley
Olive oil, for brushing
Your favorite marinara-style pasta sauce
These were delicious! I will make them again. I used pizza dough instead of rolls and I think I will continue to do that.
Pretty good but not outstanding, in my opinion
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 a big hit with my husband.
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!
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 helping, it's a snap. Yum and thanks!
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 of the filling. I used red and green pepper since I didn’t have a yellow one. For the sausage, I used half sweet Italian and half sweet Italian chicken sausage/ I brushed the tops with an egg wash and sprinkled with Parmesan Cheese before baking. These were really delicious! I also made Spinach and Ricotta Calzones from this site and served with warm spaghetti sauce.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Sausage and Bell Pepper Calzones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 216
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a quick-and-easy sausage pizza on the grill.
See how to make a relish with pickled peppers, jalapenos, and onions.
This simple technique makes stuffed peppers even more delicious.