Calzone

Name: Calzone
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 14 cups mozzarella cheese, freshly-shredded; 1 12 cups romano cheese or 1 12 cups parmesan cheese, freshly-shredded

9 ingredients

14 steps

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 14 cups mozzarella cheese, freshly-shredded
1 12 cups romano cheese or 1 12 cups parmesan cheese, freshly-shredded

Directions

1

Open rolls and let stand until they reach room temperature.
2

Heat tomato sauce with basil and oregano; set aside.
3

Simmer sausages in water to cover for 20 minutes; drain, cool, remove the casings and slice thinly.
4

For each Calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle.
5

Brush lightly with oil and spread half the tomato sauce over half the dough circle to within 1/2 inch of edge.
6

Top sauce with half the sausage; sprinkle with half the Mozzarella cheese and Romano cheese.
7

Fold plain half over filling to within 1/4 inch of opposite edge.
8

Roll bottom edge up over top edge; pinch or crimp together to seal.
9

Brush with oil.
10

Repeat to make second Calzone.
11

Transfer both Calzones with a wide spatula to a greased baking sheet, placing slightly apart.
12

Pierce tops in a few places with a fork.
13

Bake in a 500 degrees oven for 6 minutes or until golden brown.
14

*Any brand of biscuits refrigerated dough may be substituted.