Italian Calzones made from yeast dough in the oven

Ingredients:

Buns

• 16 whole frozen bun dough balls
• 1 tbsp. butter
• 1 whole medium onion, diced
• 450 g raw pork or Italian sausages without casings
• 0.5 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 425 g whole milk ricotta
• 1.5 tbsp. grated mozzarella
• 0.5 tbsp. grated parmesan
• 2 tbsp chopped fresh parsley
• 0.5 tsp salt
• Black pepper
• 2 whole eggs + 1 whole egg, beaten
• Premium flour for work

Marinara sauce

• Olive oil
• 3 - 4 whole cloves of garlic, crushed
• 1 whole small onion, chopped
• 0.5 cup white wine (or chicken broth)
• 3 cans of 425g canned crushed tomatoes
• A pinch of sugar
• Fresh parsley leaves
• Fresh basil leaves

Preparation:

1. Place the bun dough on a baking sheet and defrost. Cover with a kitchen towel and let rise for 2-3 hours.
2. Preheat oven to 200°C.
3. In a large skillet over medium heat, melt the butter. Add the onion and cook for a couple of minutes. Add the sausage meat and cook, stirring and breaking it up into pieces. Season with Italian seasoning and red pepper flakes. Remove from the skillet and cool on a plate.
4. In a separate bowl, combine ricotta, mozzarella, Parmesan, salt, a little black pepper, parsley and 2 eggs.
5. When the meat has cooled, stir it into the cheese mixture and set aside.
6. Once the dough has thawed and risen, roll each circle out on a lightly floured surface into paper-thin circles. Spoon 3-4 tablespoons of filling onto half of each circle. Fold the dough half over the filling and crimp the edges to seal.
   
   Note
   
   If you prefer larger calzones, use bread dough and use one-quarter to one-third of each dough for one pie..
7. Brush the top of each calzone with beaten egg and bake until golden brown, 10-13 minutes. Serve with warm marinara sauce.
   
   

   Marinara sauce

   
   Pour 1 tablespoon of olive oil into a saucepan and heat over medium heat. Add the garlic and finely chopped onion and stir.
   
   Now add the wine (or chicken broth) and stir, scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced by half.
   
   Add the pureed tomatoes and stir. Season with salt and black pepper to taste and a pinch of sugar. Reduce heat to low and simmer for 30 minutes.
   
   Towards the end of cooking, chop fresh parsley and basil and add them to the sauce, stirring to distribute evenly.