Erika's Recipe- Sausage Stuffed Calzones

Calzones

1 pkg active dry yeast
1 cup warm water (105 - 115 degrees)
3 to 3 1/2 cups of flour
1/4 cup vegetable oil
1 tsp salt
1 pound pork sausage
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 tsp dried basil
1 tsp dried oregano
1 (6 ounce) can tomato paste
olive oil
Marinara Sauce

Dissolve yeast in warm water in a large bowl. let stand 5 minutes. Add 2 cups flour, vegetable oil, and salt. Beat at medium speed with an electric mixer until blended. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( about 5 minutes). Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk.

Cook suasage and onion in a skillet over medium heat until sausage is browned, stirriing until meat crumbles, drain well.

Combine sausage mixture, shredded cheese, and next 3 ingredients in a medium bowl, stir well.

Punch dough down, divide dough into 6 equal portions. Roll each portion into a 7 inch circle.

Spoon 1/2 cup sausage mixture onto each circle, moisten edges with water. Fold circles in half, press edges together with a fork dipped in flour. Transfer to a lightly greased baking sheet. Crimp edges if desired.

Brush dough gently with olive oil. Cover and let rise in a warm place free from drafts, 30 minutes.

Make slits in top of dough to allow steam to escape. Bake at 400 for 25 minutes or until golden. Serve with Marinara Sauce.

This is my sister's recipe. Let it be known that I did not make the dough, I used Rhodes bread dough.

From Frozen: Thaw at least partially in refrigerator. Bake at 350 for 15 minutes, checking frequently. Serve with your favorite marinara.