Easy Refrigerator Biscuit Calzones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/2 lb sweet italian sausage, ground
• 1 cup portabella mushroom, diced
• 1 cup part-skim ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• kosher salt, to taste
• black pepper, to taste
• 2 (10 ounce) cans refrigerated biscuits, 16 in total (grands)
• 1 egg, mixed with 1 tbsp water for eggwash
• 1/2 cup parmesan cheese, grated
• 2 cups marinara sauce, warmed

Recipe

• 1 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.
• 2 meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. season with salt and black pepper. set aside.
• 3 roll out each biscuit onto a lightly floured work surface using a rolling pin. roll/flatten until double in size (6"-7" in diameter).
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 bake for approximately 20 minutes until golden brown. let sit a few minutes before serving with marinara sauce.