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Lou Pember Quick Calzone




Source of Recipe


Buddy Cookbook


List of Ingredients




1 - can refrigeated parkerhouse rolls, or other pizza dough
1 - can (8oz.) tomato sauce with onion
1 Tsp basil
1 Tsp oregano
2 Pc mild Italian pork sausages
- - Water
3 Tbsp olive oil
2 1/4 Cup shredded mozzarella cheese
1 1/2 Cup shredded Romano cheese


Recipe



For each calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-in 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 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 calzone 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 degree oven for 6 min. , or until golden brown.