Breakfast Sausage Calzone
By Yankee Magazine|Apr 21 2002|
Yield
Serves 12.
Ingredients
2 loaves (1 pound each) frozen white dough, thawed
1 pound pork sausage
1 can sliced mushrooms, drained
1/2 cup minced onion
3 eggs
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Instructions
Allow dough to rise until doubled. In skillet, cook and crumble sausage. Add mushrooms and onion. Cook and stir until sausage is browned and veggies are tender. Drain and cool. Beat 1 egg, set aside. Add 2 eggs, cheese, and seasonings to sausage mixture, mix well. Roll each loaf into 16×12-inch square. Spread half of the sausage mixture on each within 1 inch of edge. Roll jelly-roll style, starting at narrow end. Seal edges. Place on greased baking sheet. Cover and refrigerate overnight.
In the morning: Bake at 350 degrees F for 25 minutes. Brush with beaten egg and bake 5 to 10 minutes more. Can be frozen and reheated.
This was a very easy recipe. I used breakfast sausage, red/green pepper, onion, three eggs and cheese in the mixture. It turned out great! It was a hit at the office. I will definitely make this again.