12-16 oz. mild Italian sausage
1 sm. onion, sliced
1 clove garlic, minced (opt.)
1/4 lb. mushrooms, sliced
1 sm. green pepper, seeded & sliced

Cook sausage until browned; drain well. Add remaining ingredients. Cook until vegetables are limp. Stir in: 1 (2 1/4 oz.) can sliced olives (opt.) 1 tsp. dry basil 1/2 tsp. oregano leaves 1/2 tsp. sugar 1/4 tsp. crushed red pepper

Reduce heat and simmer, uncovered for 5 minutes. Let cool.

Thaw 1 loaf frozen bread dough. Let stand 1 to 2 hours at room temperature to soften. Punch dough down and divide into 8 pieces. Roll each piece into a 6" to 7" circle.

When ready to assemble Calzone, to the above meat mixture, add: 1/2 c. grated Parmesan cheese

Put filling in the center of each circle of dough. Fold over into half circle and seal with tines of a fork, or draw up into a bag shape and pinch top closed. Place on greased cookie sheet and prick tops. Brush with mixture of beaten egg yolk and milk, or with a little oil.

Bake at 425 degrees for about 20 minutes. Serve with sauce of your choice.

An alternate cheese mixture which is good is: 1 c. shredded Mozzarella cheese 4 tbsp. Parmesan cheese

Also, I find that this recipe makes about 10 calzones instead of 8, so I usually thaw 2 loaves to get a little extra dough. The remainder of the dough can be baked into bread sticks or rolls.