Recipe by Lynn Macom
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.
- 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.)
- 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 See How It's Made
- 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.
- *Any brand of biscuits refrigerated dough may be substituted.