Calzone

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.

• Ready In: 41 mins
• Serves: 4
• Yields: 2 Calzones

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.