Calzone - Sausage-Mushroom Calzone

• 1 10 oz (280 grm). package refrigerated pizza dough
• 1 egg
• grated parmesan cheese
• 12 oz (336 grm). bulk pork or Italian sausage
• 1/3 cup (80 ml) pizza sauce
• 1 cup (225 ml) mozzarella cheese, shredded
• 1 2 oz (56 grm). can mushroom stems and pieces, drained

1. Unroll pizza dough.
2. Roll or stretch dough into a 15-inch x 10-inch rectangle.
3. Cut into six 5-inch squares.
4. In a skillet, saute sausage until brown.
5. Drain.
6. Stir in pizza sauce, cheese and drained mushrooms.
7. Cook until heated through.
8. Divide filling among squares.
9. Brush edges with water.
10. Lift one corner and stretch dough over to the opposite corner.
11. Press edges of dough together well, with a fork, to seal.
12. Arrange on a greased baking sheet.
13. Prick tops with a fork.
14. Combine egg and 1 tsp (5 ml) water.
15. Brush egg onto calzones.
16. Sprinkle with Parmesan cheese, if desired.
17. Bake in preheated 425 degree (225 C.) oven for 8 to 10 minutes.
18. Let stand 5 minutes before serving.

dough, egg, parmesan cheese, pork, pizza sauce, mozzarella cheese, mushroom stems

Taken from online-cookbook.com/goto/cook/rpage/00039A (may not work)