| 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
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