| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian1 | 1 | servings |
INGREDIENTS
| 1 | cn | Refrigerated parker house rolls |
| 1 | cn | Tomato sauce with onion; (8 oz.) |
| 1 | ts | Basil leaves |
| 1 | ts | Oregano leaves |
| 2 | Mild Italian pork sausages | |
| Water | ||
| 3 | tb | Olive oil |
| 2 1/4 | c | Freshly shredded mozzarella cheese |
| 1 | And 1/2 cups freshly shredded Romano or | |
| Parmesan cheese |
INSTRUCTIONS
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 and remove the casings; 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 of the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprindle with half the cheeses. Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch to seal. Brush with oil. 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 500F oven for 6 minutes, or until golden brown. Per serving: 358 Calories (kcal); 40g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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