DOUGH:

1 pkg. yeast
1 c. warm (105 to 115 degrees) water
2 1/2 to 3 c. flour
1 tbsp. sugar
3/4 tsp. salt
1 tbsp. oil

FILLING:

3/4 lb. Italian sausage in 1/2 inch pieces
1 sm. onion, chopped
1 sm. green pepper, in strips
1 clove garlic, crushed
1 (6 oz.) can tomato paste
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. sugar
1/4 tsp. pepper
1/2 lb. shredded Mozzarella
1/2 c. grated Romano or Parmesan cheese

In a large skillet, combine sausage, onion, green pepper and garlic; cook until tender. Stir in tomato paste, oregano, basil, sugar and pepper along with 1 to 1 1/2 cups water. Simmer uncovered about 5 minutes. Let cool while dough is rising.

Dissolve yeast in 1/4 cup warm water. Let activate in warm place, about 5 minutes.

In large bowl, put 2 cups flour, sugar, salt and oil. Add remaining warm water and dissolved yeast. Add additional flour until dough is stiff. Pour out onto floured bread board. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in a place free from draft, about 45 minutes. Stir in Mozzarella and Parmesan cheeses into sausage mixture.

Punch down dough; divide into 12 equal pieces, and form into flat balls. Roll each piece on a lightly floured board to a 6-inch circle. On one side of circle, spoon 1/3 cup filling. Fold plain half over filling, pinching edges well to seal. Place on greased baking sheets and press edges together with the tines of a fork. Bake at 400 degrees for 11 to 15 minutes. Serve warm. 12 calzone. M'm.