In a 12-inch nonstick frying pan, combine sausage and onion over medium high heat. Stir often, breaking up meat into bite-sized pieces, until well browned, 5-7 minutes. Drain off and discard fat.
Add drained tomatoes to pan and mix well.
Open packages of dough; separate dough into individual pieces. For each calzone, gently knead 2 pieces of dough together (you will have 8 sections of dough total). On a lightly floured board with a rolling pin, roll each piece of dough out into a 7-inch round.
Spoon 1/8 of the sausage mixture onto each round. Top each with 2 tablespoons cheese. Fold dough over filling and bring edges together; pinch edges tightly together to seal.
Transfer filled dough to a baking sheet. Bake until calzone are golden brown, about 15 minutes. Serve hot.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More