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CALZONE

10 oz can refrigerated rolls or biscuit dough
8 oz can tomato sauce with onion
1 tsp basil leaves
1 tsp oregano leaves
2 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

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. Info: 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.

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