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Giant Calzone

"While the filling ingredients for this impressive calzone are our favorites, you could substitute some of your own. We use the extra sauce for dipping or freeze for another time." If desired, you can make two smaller calzones instead of one large one.

6 ServingsPrep: 25 min. + rising Bake: 40 min.

Ingredients

1-1/2 cups water (70° to 80°)
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
2 teaspoons sugar
2 teaspoons salt
4-1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 pound bulk Italian sausage
1 can (26 ounces) garlic and herb spaghetti sauce, divided
3 tablespoons grated Parmesan cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 egg, beaten

Directions

In bread machine pan, place the first six ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed).
Meanwhile, in a large skillet, cook sausage over medium heat until no
longer pink; drain and cool. When bread machine cycle is completed,
turn dough onto a lightly floured surface. Roll out to a 15-in.
circle. Transfer to a lightly greased baking sheet.

2 of 2

Giant Calzone (continued)

Directions (continued)

Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 in.
of edges. Sprinkle sauce with Parmesan cheese, sausage, mushrooms,
green pepper, onion and mozzarella cheese. Fold dough over filling
and pinch edges to seal.
With a sharp knife, make two slashes in dough; brush with egg. Bake
at 350° for 40-45 minutes or until golden brown. Let stand for 5
minutes before cutting into six wedges. Warm remaining spaghetti
sauce; serve with calzone. Yield: 6 servings.

Nutrition Facts: 1 wedge with 1/3 cup sauce equals 719 calories, 26 g fat (9 g saturated fat), 87 mg cholesterol, 2,032 mg sodium, 89 g carbohydrate, 6 g fiber, 30 g protein.