Open tube of pizza dough, unroll, and roll out until approximately 8\"x12\".
Layer ham and salami, then top with mozzarella cheese. Lightly drizzle with Italian dressing.
Carefully roll from the long side and pinch well to seal the entire loaf. You should have 1 long roll. Place on lightly oiled cookie sheet, seam side down.
Bake at 375 for 25 minutes or until lightly brown.
Slice and serve with marinara sauce for dipping.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
o 500\u00b0F.
Make Recipe #265466 according to instructions. Cut
izza dough according to the recipe. Divide the dough into 4
rovolone cheese, pizza sauce and Italian seasoning.
Unroll pizza dough
Cook sausage; crumble and drain.
Add tomato sauce, green peppers and Italian seasoning and cook 10 minutes.
Prepare dough recipe as follows.
Place on a greased 10 x 15-inch baking pan. Spread sausage down long middle of dough.
Top sausage with ham, onions, olives and cheese.
Pull dough on sides up and pinch to close.
Pull ends and pinch closed.
Bake in preheated oven at 400\u00b0 until bread is golden brown (approximately 30 minutes).
and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and
garlic, pre-cooked and crumbled Italian sausage and ground beef.
large skillet cook hot italian sausage-break it up well
Use half of the recipe for this calzone.
Preheat a deep
large spatula, transfer the calzone to a baking sheet or
team to release.
Transfer calzone from pizza pad to pizza
Cut slits in top of calzone. Brush with water. Sprinkle with
lace on top of the calzone.
Secure edges of pie
br>To serve, cut each calzone in half, serve with remaining
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I