|Water||1⁄2 Cup (8 tbs) (70 To 80 Degrees Centigrade)|
|Olive oil||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Active dry yeast||2 Teaspoon|
|Bulk italian sausage||1 Pound|
|Garlic and herb spaghetti sauce||26 Ounce, divided (1 Can)|
|Grated parmesan cheese||3 Tablespoon|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Egg||1 , beaten|
In bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain and cool.
When the bread machine cycle is completed, turn the dough onto a lightly floured surface.
Roll out to a 15-inch circle.
Transfer to a lightly greased baking sheet.
Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges.
Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese.
Fold dough over filling and pinch edges to seal.
With a sharp knife, make two slashes in dough; brush with egg.
Bake at 350° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before cutting into six wedges.
Warm remaining spaghetti sauce; serve with calzone.