Giant Calzone

1 1/2 cups water (70-80 degrees)
2 T. olive oil
2 tsp. sugar
2 tsp. salt
4 1/2 cups flour
2 tsp. active dry yeast
16 oz. Griller crumble or diced sausage links
1 can (26 oz) garlic and herb spaghetti sauce, divided
3 T. grated parmesan cheese
1 jar (4.5 oz) sliced mushrooms, drained
1/4 cup finely chopped onion
1 1/2 cups (6 oz) shredded mozzarella cheese
1 egg, beaten (optional)

Directions: Dissolve yeast in water. Add olive oil, sugar, salt and flour. Turn 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 paremsan cheese, Griller crumble, mushrooms, 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 degrees 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. Yield: 6 servings.

*Note: Can also split dough into two and make smaller calzones; this cuts baking time to about 20 minutes. We've also tried it with half whole wheat pastry flour to make it more nutritious. Can also be tried with chopped green pepper and/or olives.