ITALIAN SAUSAGE CALZONES
Source: The National Hot Dog and Sausage Council
Makes 36

3 pounds Italian sausage, hot regular OR low fat
4 pounds sweet onions, finely dice
1 quart red peppers, seeded and finely dice
1 tbsp. minced garlic
2 pounds mozzarella cheese, grated
2 pounds whole milk ricotta
1/4 cup dried oregano
salt and pepper to taste
36 (7-inch) rounds (5 1/2 ounces each) pre-rolled pizza dough, thawed
6 ounces pepperoni, thinly slice
flavored olive oil, as needed
marinara sauce, warmed, as needed

Over medium heat, saute sausage until cooked through, breaking it up into small pieces with spoon: drain well.

With 2 tablespoons of pan drippings, saute onions, peppers, and garlic until tender.

Mix together cheeses and oregano. Add sausage and vegetables to cheeses. Adjust seasonings as required.

Spread #8 scoop (1/2 cup) of sausage tilling on 1/2 of each dough round, leaving 1/4-inch border, Cover with 3 pepperoni slices.

Brush edges of dough with water. Fold rounds turnover- style; trim, roll and seal. Make one-inch vent slits with knife tip. Brush lightly with olive oil.

Bake on prepared sheet pans in a 400 degree F. oven until done about 20-25 minutes or until golden brown.

Serve with warmed Marinara sauce.