|Calzone dough||1 Cup (16 tbs)|
|Hot italian sausage links||1⁄2 Pound, casings removed (Hot)|
|Onion||1 Small, chopped|
|Part skim ricotta cheese||8 Ounce (1 Container)|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs), shredded|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Prepare Calzone Dough.
While dough is resting, prepare filling: In 10 inch skillet, cook sausage and onion over medium heat until browned, about 10 minutes, stirring to break up sausage.
With slotted spoon, remove sausage mixture to large bowl.
Stir in ricotta, mozzarella, and Parmesan until blended; set aside.
Preheat oven to 425°F.
Sprinkle large cookie sheet with cornmeal.
Divide dough into 4 equal pieces.
On lightly floured surface, with floured rolling pin, roll each piece of dough into a 7 inch round.
Spoon about 1 cup filling onto half of each round, leaving 1/2 inch border.
Fold other half of dough over filling and pinch edges of dough together firmly.
With 4 tine fork, press edges to seal.
Cut three 1 1/2 inch slits in top of each calzone to allow steam to escape during baking.
Place calzones on cookie sheet on bottom rack in oven.
Bake 30 to 35 minutes, until golden.