Calzone - 1

Recipe Ingredients

1		Refrigerated parker house rolls
1		Tomato sauce with onion - (8 oz.)
1 teaspoon	5ml	Basil leaves
1 teaspoon	5ml	Oregano leaves
2		Mild Italian pork sausages
		Water
3 tablespoons	45ml	Olive oil
2 1/4 cups	328g / 11oz	Freshly shredded mozzarella cheese
1		And 1/2 cups freshly shredded Romano or
		Parmesan cheese

Recipe Instructions

Open rolls and let stand until they reach room temperature. Heat tomato sauce with basil and oregano; set aside. Simmer sausages in water to cover for 20 minutes; drain, cool and remove the casings; slice thinly.

For each calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half of the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprindle with half the cheeses.

Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch to seal. Brush with oil. Transfer both calzone with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork. Bake in a 500F oven for 6 minutes, or until golden brown.

Source:
Donna German The Bread Machine Cookbook II

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