Cheese ‘n’ Sausage Calzones

Name: Cheese 'n' Sausage Calzones
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 40 servings.
Ingredients: 2 containers (15 ounces each) ricotta cheese; 4 cups (1 pound) shredded mozzarella cheese; 1 cup grated Parmesan cheese; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 cup finely chopped onion; 1 cup finely chopped green pepper; 2 garlic cloves, minced; 2 teaspoons canola oil; 2 pounds bulk Italian sausage; 10 loaves (1 pound each) frozen bread dough, thawed; 1/2 cup butter, melted; 2 jars (16 ounces each) spaghetti sauce, heated

I love experimenting with recipes. Luckily, my husband likes to sample new foods, and this easy calzone recipe is great for dinner. —Maryann Kipling, Dayton, Ohio

Ingredients

2 containers (15 ounces each) ricotta cheese
4 cups (1 pound) shredded mozzarella cheese
1 cup grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup finely chopped onion
1 cup finely chopped green pepper
2 garlic cloves, minced
2 teaspoons canola oil
2 pounds bulk Italian sausage
10 loaves (1 pound each) frozen bread dough, thawed
1/2 cup butter, melted
2 jars (16 ounces each) spaghetti sauce, heated

Directions

In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture.
Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets.
Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.

Test Kitchen Tips

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.

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