Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           refrigerated parker house rolls
   1      can           tomato sauce with onion -- (8 oz.)
   1      teaspoon      basil leaves
   1      teaspoon      oregano leaves
   2                    mild Italian pork sausages
                        water
   3      tablespoons   olive oil
   2 1/4  cups          freshly shredded mozzarella cheese
   1                    and 1/2 cups freshly shredded Romano or
                        parmesan cheese

Preparation:

Open rolls and let stand until they reach room temperature. Heat tomato sauce with basil and oregano; set aside. Simmer sausages in water to cover for 20 minutes; drain, cool and remove the casings; slice thinly. For each calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half of the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprindle with half the cheeses. Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch to seal. Brush with oil. Transfer both calzone with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork. Bake in a 500F oven for 6 minutes, or until golden brown.