Party, Sandwiches

Calzones

  • 1/2 pounds Sausage, Sweet Italian
  • 1 small sliced Onion
  • 1/4 pound sliced Mushrooms
  • 3/4 cup diced Peppers, Green
  • 1 clove crushed Garlic
  • 1 cup canned Tomato Sauce
  • 1 tsp Oregano
  • 1/2 tsp Basil
  • 1/8 cup Sugar
  • 1/4 tsp crushed Pepper, Red
  • 6 oz shredded Cheese, Mozzarella
  • 1/3 cup grated Cheese, Parmesan

    • Prick casings on sausage with a fork, place in a cold skillet and cover with water; cook over med heat for 10 minutes.

    Reserve 2 Tbsp of cooking liquid. Remove casings from meat and break into medsize pieces.

    In the same skillet combine reserve liquid with sausage, onion, mushrooms, green pepper, and garlic. Cook until veggies are tender. Stir in tomato sauce, herbs, sugar, and red pepper. Simmer about 5 minutes uncovered. Remove from heat

    and cool to room temp. Stir in mozz and parmesan cheese. From skillet divide into 10 portions.

    About1/3 cup each...

    Refer to CALZONE DOUGHrecipe (Breads).

    Punch down dough and divide into 10 equal portions. Forming into flat balls. On a lightly floured board, roll each ball into a 6 inch diameter. On one side of circle, spoon 1 portion of filling; fold other half over filling and pinch edges together with a fork. Prick top with fork and brush lightly with oil. Repeat.

    Bake at 425º for 15 minutes. **Baked calzones can be frozen. Before serving, thaw completely and heat 350º for 15 min.

    **Variation: Filling can be made ahead and refrigerated. Instead of making dough, purchase frozen egg-roll wrappers to fill with mixture. This can be great for busy cooks.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!