Sausage, Fennel, and Provolone Calzones

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600679

Yield

6 servings (serving size: 1 calzone)

Ingredients

• 4 Italian sausage links, casings removed
  
• 2 cups thinly sliced fennel bulb (about 1 medium bulb) & fronds
  
• Garlic powder, italian seasing, red pepper flakes, salt and pepper to taste
  
• 1 cup vertically sliced onion
• 2 tubes refrigerated pizza dough
  
• 4 big slices provolone or mozzarella cheese
  
• handful grated parmesan cheese
• spaghetti/pizza sauce for dunking
  

Preparation

Preheat the oven to 425 degrees.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Season as desired. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.

Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Place 1 slice of mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. Sprinkle top of each calzone with parmesan cheese.

For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.

If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.