Method

Preheat oven to 450°F (230C).  While the dough is resting, prepare the filling.  Brown the crumbled sausage meat and mushroom slices in olive oil for 5 to 6 minutes, until sausage is cooked through.  Add pizza sauce.

Cut the dough into 4 equal pieces.  Shape each into a ball, flatten down to form a disc, and lightly flour each disc.   On a lightly floured surface, roll out each disc 1/8 in. (0.5 cm.) thick and 6 in. (15 cm) round.  Add flour as necessary to prevent sticking. 

Using a pastry brush, glaze the top edge of the circles with water.  Spoon 1/4 of the filling onto the lower half of each circle.  Sprinkle with 1/4 cup  mozzarella.  Fold the top over so that the edge of the top sits 1/2 in. (1cm) away from the bottom half.  Lightly glaze the edge of the top piece and fold the bottom over to seal tightly.  Make a 1/2 in (1 cm.) slit in the top to allow steam to escape.  Brush tops with melted butter and sprinkle with 1 teaspoon Parmesan.  Place the calzones on a preheated baking stone or on a cookie sheet lined with parchment paper and bake on the middle rack for 15 to 20 minutes, or until the filling is hot and the crust is golden brown.

Makes 4 calzones

Reprinted with permission from ©Quintet Publishing Ltd.,  500 Pizzas and flatbreads, published by Sellers Publishing click for book review

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