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Calzone - Sausage-Mushroom Calzone
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Better Homes and Gardens via Internet


  • Dough:
  • 1 10 oz (280 grm). package refrigerated pizza dough
  • 1 egg
  • grated parmesan cheese
  • Filling:
  • 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
  • Dough:
  • Unroll pizza dough.
  • Roll or stretch dough into a 15-inch x 10-inch rectangle.
  • Cut into six 5-inch squares.
  • Filling:
  • In a skillet, saute sausage until brown.
  • Drain.
  • Stir in pizza sauce, cheese and drained mushrooms.
  • Cook until heated through.
  • Assembly:
  • Divide filling among squares.
  • Brush edges with water.
  • Lift one corner and stretch dough over to the opposite corner.
  • Press edges of dough together well, with a fork, to seal.
  • Arrange on a greased baking sheet.
  • Prick tops with a fork.
  • Combine egg and 1 tsp (5 ml) water.
  • Brush egg onto calzones.
  • Sprinkle with Parmesan cheese, if desired.
  • Bake in preheated 425 degree (225 C.) oven for 8 to 10 minutes.
  • Let stand 5 minutes before serving.

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