Sausage and fresh mozzarella taste just like Italy in this classic fried calzone.



  • 12 Rhodes White Dinner Rolls, thawed to room temperature
  • 12 large slices fresh mozzarella
  • 1/2 pound Italian sausage, browned
  • Marinara sauce, for dipping
  • Oil, for frying
  • Salt and pepper, to taste


  1. Combine 2 rolls together and roll out into a 9-inch circle on a sprayed surface.
  2. Place two pieces of mozzarella on half of the circle leaving a clean edge. Cover cheese with sausage. Top with salt and pepper.
  3. Fold the other half of the dough over the filled half and use a fork to press edges together to seal. Fold the sealed edges 1/4-inch at a time to be sure the edges stay sealed.
  4. Heat oil to 350 degrees F. Fry each panzerotti in hot oil for 5-7 minutes on each side or until golden brown.
  5. Remove from oil and drain on a cooling rack with paper towels underneath.
  6. Serve warm with marinara sauce.

Yield: 6 servings | Prep Time: 15 min | Bake: 15 min

Recipe and photo used with permission from: Rhodes Bake-N-Serv