Italian Sausage-Mushroom Calzones

[ButterSticks]

Makes 6 servings

Ingredients
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1/2 cup chopped onion (Step 1)
1/2 cup chopped onion (Step 2)
2 cloves garlic, minced
1 tablespoon olive oil, margarine, or butter
1/2 cup chopped green sweet pepper
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon fennel seed, crushed (optional)
1/2 teaspoon sugar
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon chili powder
2 10-ounce packages refrigerated pizza dough
2 cups shredded mozzarella cheese (8 ounces)
2 teaspoons milk
2 tablespoons grated Parmesan or Romano cheese

Directions
1. Cook 1/2 cup chopped onion, green sweet pepper, and garlic in hot oil. Stir in tomatoes; tomato sauce; basil; oregano; fennel seed, if using, sugar; pepper; ground red pepper; and chili powder. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.

2. Meanwhile, in a large skillet cook sausage, mushrooms, and 1/2 cup onion until sausage is brown and onion is tender. Drain fat. Pat with paper towels to remove additional fat. Stir in 1 cup of the sauce. (Transfer remaining sauce to a sealed container and chill or freeze for another use.)

3. Unroll one package of pizza dough. On a lightly floured surface, roll dough into a 15x10-inch rectangle; cut into six 5-inch squares. Repeat with remaining package of pizza dough.

4. Divide meat mixture among the 12 squares; sprinkle with mozzarella cheese. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Seal edges by pressing with tines of fork.

5. Arrange calzones on a greased baking sheet. Prick tops with a fork. Brush tops with milk; sprinkle with Parmesan or Romano cheese. Bake in a 425 degree F oven for 10 to 15 minutes or until golden brown.

Makes 6 servings.

Make-Ahead Tip: Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.