Serves: 4-6 (makes 12 calzones)
Oven: 425 F for 11-13 minutes
Reheat when frozen: 350 F for 15 minutes
| 3/4 lb Italian sausage | Dough: |
| 1 small onion, sliced | 1 pkg yeast |
| 1/4 lb mushrooms | 1 c water |
| 1 small green pepper, sliced | 1 T sugar |
| 1 small carrot, sliced | 1 T oil |
| 1 clove garlic, minced | 2 1/2 - 3 c flour |
| 3/4 t salt | |
| 8 oz tomato sauce | |
| 1 t dried oregano | |
| 1/2 t dried basil | 8 oz Mozzarella, shredded |
| 1/2 t sugar | 1/2 c grated Parmesan |
| 1/4 t crushed red pepper |
Slice sausage to 1/2-inch thicknesses. Combine first 6 ingredients in a large skillet. Cook until tender and sausage is done. Drain grease.
Add next 5 ingredients and simmer uncovered for 5 minutes. Let cool while dough rises.
Dough: Dissolve yeast and sugar in water in a bowl. Add oil, flour, and salt and mix well. Turn out dough and knead 2-3 minutes. Place in greased bowl and let rise (covered) until double (about 45 minutes).
Stir cheeses into (cooled) sausage mixture. Divide dough into 12 pieces. Roll each piece into a ball and flatten. Cover dough balls and let them rest 10 minutes, then roll them out into 6" circles, brush with oil and put 1/3 c fillin on one half of each circle. Fold dough over and pinch edges, sealing in filling.
Place calzones on greased baking sheet and press edges with fork tines. Prick tops with fork to allow steam to escape while baking. Brush tops with oil.