Calzone

• 1 (10 ounce) can Parker House Rolls, refrigerated
• 1 (8 ounce) can tomato sauce with onion
• 1 teaspoon basil leaves
• 1 teaspoon oregano leaves
• 2 Italian pork sausage (mild,6 oz.)
• water
• 3 tablespoons olive oil
• 2 14 cups mozzarella cheese, freshly-shredded
• 1 12 cups romano cheese or 1 12 cups parmesan cheese, freshly-shredded

1. Open rolls and let stand until they reach room temperature.
2. Heat tomato sauce with basil and oregano; set aside.
3. Simmer sausages in water to cover for 20 minutes; drain, cool, remove the casings and slice thinly.
4. For each Calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle.
5. Brush lightly with oil and spread half the tomato sauce over half the dough circle to within 1/2 inch of edge.
6. Top sauce with half the sausage; sprinkle with half the Mozzarella cheese and Romano cheese.
7. Fold plain half over filling to within 1/4 inch of opposite edge.
8. Roll bottom edge up over top edge; pinch or crimp together to seal.
9. Brush with oil.
10. Repeat to make second Calzone.
11. Transfer both Calzones with a wide spatula to a greased baking sheet, placing slightly apart.
12. Pierce tops in a few places with a fork.
13. Bake in a 500 degrees oven for 6 minutes or until golden brown.
14. *Any brand of biscuits refrigerated dough may be substituted.

rolls, tomato sauce with, basil, oregano, italian pork sausage, water, olive oil, mozzarella cheese, romano cheese

Taken from www.food.com/recipe/calzone-96 (may not work)