Strombolli

• 2 mild Italian Sausages, casings removed
• 1/2 onion, thinly sliced
• 1 Bell pepper, thinly sliced
• 1-2 cloves garlic, minced
• 1 tsp Italian Seasonings
• 1/4 lb. thinly sliced salami
• 4-5 slices provolone cheese
• 1 Cup grated mozzarella cheese
• 1/2 cup parmesan cheese
• 2 tubes Pillsbury Pizza Crust
• 1 egg, slightly beaten with 1 tsp water
• 1 jar marinara sauce

Preheat oven to 375.  In skillet, crumble sausage and brown. Remove to paper towel-lined plate.  Add sliced vegetables to drippings in skillet and saute.   Add garlic and spices and let stir for 1 minute. Keep warm. Roll out pizza crust into rectangle. Arrange sausage, vegetables, salami, and cheese down center of dough.  Fold long edges up, overlap and press edge to seal.  Tuck ends under and press to seal.  Repeat with second tube of pizza dough. Place both stromboli on greased cookie sheet and brush with egg and water mixture.  Bake for 20 minutes. Sprinkle with shredded parmesan cheese and bake for another 5 minutes.  Slice and serve with marinara sauce. 

Sausage Calzones with Bisquick

8 oz Italian sausage

1 med onion, chopped

1 jar (4 oz) sliced mushrooms, drained

1 can (16 oz) pizza sauce

3 cups Bisquick mix

1/2 cup boiling water

2 Tb oil

1 cup mozzarella cheese, shredded

2 Tb parmesan cheese, shredded

Preheat oven to 450˚. In skillet, cook sausage and onion, and drain. Stir in mushrooms and 1/2 cup pizza sauce, and heat through.

In bowl, mix Bisquick, boiling water, and oil until dough forms. (Add additional Tablespoon of water if needed.) Knead dough in Bisquick mix and shape into ball. Roll into 12" circle.

Place dough on cookie sheet. Top half of the circle with sausage and mozzarella cheese. Fold dough over filling and press edge with a fork to seal. Sprinkle with parmesan cheese.

Bake 14-18 minutes, until golden brown. Let cool 5 minutes before cutting into wedges. Heat remaining pizza sauce and spoon over each serving.