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
more bread more pizza recipes more chef and cookbook recipes