Source: American Dairy Association

1 1/4 pounds spicy Italian sausage
Dough
3/4 cup pizza sauce
4 cups (16 ounces) shredded Italian cheese blend
Garlic Butter

Dough
1 (16 ounce) package hot roll mix
1 1/4 cups hot water
2 tablespoons olive oil

Garlic Butter
2 tablespoons butter
1/2 teaspoon minced garlic
1/4 cup shredded Parmesan cheese

For filling: Remove sausage from casing. Saut?sausage in large skillet, breaking up with fork, until sausage is cooked and browned, 5 to 8 minutes. Drain well and set aside.

For dough: Preheat oven to 375 degrees F.

Make hot roll mix according to package direction for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes. Divide dough into 8 pieces. Roll each piece into an oval about 5 by 7 inches. Place 1/4 cup of Italian cheese blend in center of each oval. Top with 1/3 cup cooked sausage. Spoon 1 tablespoon pizza sauce over sausage. Sprinkle with another 1/4 cup cheese. Bring up edges of dough and seal securely. Transfer calzones to lightly greased baking sheet, placing seam side up to form a "football" shape. Repeat with remaining dough and filling.

Set calzones in a warm place to rise, covered with towel, 25 minutes. Bake until lightly browned, about 20 minutes.

For Garlic Butter, in a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes. Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon Parmesan cheese (see note). Return to oven until cheese melts, about 2 minutes. Let stand 5 minutes before serving.

Makes 8 servings.

NOTE: Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350 degrees F until hot, about 20 minutes.