1 (10 oz.) can refrigerated Parker House rolls
1 (8 oz.) can tomato sauce with onion
1 tsp. basil leaves
1 tsp. oregano leaves
2 (6 oz.) mild Italian pork sausages
3 Tbsp. olive oil
2 1/4 cup freshly shredded
Mozzarella cheese
1 1/2 cup freshly shredded
Romano or Parmesan cheese


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. 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. Brush with oil. 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. Bake in a 500 degrees oven for 6 minutes or until golden brown. Makes 2 Calzones or 4 supper servings.

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