Calzones
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
Open rolls and let stand until they reach room tempera-
ture. 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, com-
press 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.
*Any brand of biscuits refrigerated dough may be substi-
tuted.
Source: rec.food.recipes
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