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Prep Time: 35 Minutes Cook Time: 6 Minutes |
Ready In: 41 Minutes Servings: 5 |
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Calzone has the same flavors as pizza, but it is made like a huge turnover with the meat, sauce and melting cheese sealed inside. It can stand alone as a substantial snack, or, combined with a green salad and soup, it makes an easy supper. Ingredients:
1 (10 ounce) can parker house rolls, refrigerated |
1 (8 ounce) can tomato sauce with onion |
1 teaspoon basil leaves |
1 teaspoon oregano leaves |
2 italian pork sausage (mild,6 oz.) |
water |
3 tablespoons olive oil |
2 1/4 cups mozzarella cheese, freshly-shredded |
1 1/2 cups romano cheese or 1 1/2 cups parmesan cheese, freshly-shredded |
Directions:
1. 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, remove the casings and slice thinly.
2. 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 the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprinkle with half the Mozzarella cheese and Romano cheese. Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch or crimp together to seal.
3. Brush with oil.
4. Repeat to make second Calzone. Transfer both Calzones with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork.
5. Bake in a 500 degrees oven for 6 minutes or until golden brown.
6. *Any brand of biscuits refrigerated dough may be substituted.
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