Ingredients
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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 water 3 Tbsp. olive oil 2 1/4 cup freshly shredded Mozzarella cheese 1 1/2 cup freshly shredded Romano or Parmesan cheese
Procedure
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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.
