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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
3 tb Olive oil
2 1/4 c Freshly shredded mozzarella cheese
1 And 1/2 cups freshly shredded Romano or
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.
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