Calzones

By: Joy Schantz and Kathie Mantey

Recipe History: Daughter Kathie found this yummy recipe for making Calzones. We experimented and made a few more modifications. This recipe makes 4 calzones.

Ingredients:
8 Frozen dinner rolls (like Rhodes) - 2 per calzone.
1/4 lb. Sausage (like Hillshire Farms), sliced thinly
1/2 Green bell pepper, chopped
1 clove garlic, minced
10 Black and/or green olives, sliced
1/4 cup Onion, chopped
1/2 cup Mushrooms, sliced (optional)
2 8-oz cans Tomato Sauce
Parmesan cheese, shredded
Italian Seasoning to taste
Garlic Salt to taste
Onion Powder to taste

Directions:
Thaw dinner rolls on a sprayed cookie sheet and covered with sprayed plastic wrap for 2-3 hours.

Combine sausage, bell pepper, garlic, olives, onion, and optional mushrooms in a small saucepan. Add tomato sauces and seasonings. Warm on low-medium heat.

Pat together 2 rolls and roll thin and flat on a floured surface.

Add 3-4 tblsps. of sauce mixture to 1/3 of flattened roll, add Parmesan cheese, then roll over twice again and tuck ends. Repeat with remaining rolls and sauce mixture.

Poke top of each calzone with a knife 3-4 times.

Brush calzones with cooking oil.

Bake in preheated oven at 350 for approximately 20 minutes.

Serve hot from the oven with a small serving of remaining sauce to use for dipping.

Tip:
Traditional calzones are shaped in a half-moon with the edges sealed with a fork. We found it easier to roll the calzones in a shape like burritos.