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Calzone #6

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  • 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


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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