Italian Stuffed Calzone

When I sold Pampered Chef I use to always do this recipe for my shows.

2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)

Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)

1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.

2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.

3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.

Yield: 8 servings