Directions

1. 1

   Thaw the frozen bread loaves in the refrigerator for about 8 hours. Once thawed, remove them and allow them to rise at room temperature for approximately 1 hour until they are noticeably puffed up.

2. 2

   In a skillet over medium-high heat, cook the ground sausage, breaking it apart with a spoon, until it is fully browned and cooked through (internal temperature of 160°F), about 5–7 minutes. Drain any excess fat if needed.

3. 3

   Remove the cooked sausage from heat and let it cool slightly. Stir in the tomato sauce and shredded mozzarella cheese until well combined.

4. 4

   Cut each risen bread loaf in half lengthwise, creating 8 pieces total.

5. 5

   On a lightly floured work surface, gently stretch and roll out each piece of dough into an oval or round shape about ¼ inch thick.

6. 6

   Spoon approximately ¼ to ⅓ cup of the sausage mixture onto one half of each dough piece, leaving a border around the edges. Fold the dough in half over the filling to create a sealed pocket.

7. 7

   Press the edges firmly with the tines of a fork to seal the calzone and create a decorative pattern.

8. 8

   Place the sealed calzones on a greased baking sheet. Bake at 400°F for 12 minutes until the exterior is golden brown and crispy.

9. 9

   Allow calzones to cool for a few minutes before serving. Alternatively, wrap unbaked calzones tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake frozen calzones directly at 400°F for 18–20 minutes until golden.