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| 1 Dose | Refrigerated parker house rolls |
| 1 Dose | Tomato sauce with onion; (8 oz.) |
| 1 Teelöffel | Basil leaf |
| 1 Teelöffel | Oregano leaves |
| 2 | Mild Italian pork sausages |
| | water |
| 3 Esslöffel | olive oil |
| 2 1/4 Tasse | Freshly shredded mozzarella cheese |
| 1 | And 1/2 cups freshly shredded Romano or |
| | parmesan |
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Open rolls and let stand until they reach room temperature. Heat tomato sauce with basil and oregano; set aside. Simmer sausages in water to cover for 20 minutes; drain, cool and remove the casings; slice thinly.
For each calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half of the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprindle with half the cheeses.
Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch to seal. Brush with oil. Transfer both calzone with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork. Bake in a 500F oven for 6 minutes, or until golden brown.
Per serving: 358 Calories (kcal); 40g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
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