Instructions

1. Sauce - Heat a pan to medium and add fire-roasted diced tomatoes, tomato sauce, herbs, and oil. Allow it to cook for about 10 minutes, just until it starts to bubble. Cover and set aside until ready for dipping.
2. Mushrooms - Heat oil in a skillet/pan and add sliced mushrooms. Never wash mushrooms, but using a wet cloth, wipe the mushrooms. Cook mushrooms on medium-high heat for about 10 minutes or until they look cooked and all the liquid evaporates. You need to saute them because they will produce liquid inside of the calzone while baking. After that is done, transfer to a plate lined with a paper towel.
3. Italian sausage - Heat oil in a skillet/pan and cook Italian sausage without casting. If your Italian sausage is in casting, remove it completely before cooking. Cook sausage for 5-7 minutes, or until it is no longer pink and it looks cooked through. After Italian sausage is cooked, transfer to a plate lined with a paper towel.

CALZONE

1. Roll and press each ball into a circle 6 to 7 inches in diameter. Place filling ( cheese, meat, mushrooms, cheese) onto one-half, leaving about 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
2. Brush on each a bit of olive oil and sprinkle with some garlic powder.
3. Bake about 20 to 25 minutes or until dough is golden brown at 375 degrees Fahrenheit.
4. Cool 10 minutes on a cookie sheet, and while cooling brush on a bit of melted butter.
5. Serve warm with pizza sauce, and perhaps a salad.